Grilled Turkey and Spinach Salad with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey and Spinach Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Roasted Sweet Potato

Tender grilled turkey breast and roasted sweet potatoes over a bed of fresh baby spinach, drizzled with a golden turmeric-lemon vinaigrette and topped with toasted pepitas.

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NUTRITION

485kcal
Protein
40.7g
Fat
22.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Grilled Turkey Breast

120g Roasted Sweet Potato cubes

3 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

1/4 tsp Ground Turmeric

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a tiny drop of olive oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the turkey breast with salt, pepper, and a pinch of turmeric, then grill over medium-high heat until fully cooked to an internal temperature of 165°F.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining ground turmeric to create an anti-inflammatory dressing.

  • 5

    Place the fresh baby spinach in a large salad bowl and top with the warm roasted sweet potatoes and sliced grilled turkey.

  • 6

    Drizzle the turmeric-lemon vinaigrette over the salad and finish with a sprinkle of pumpkin seeds for a toasted crunch.

Grilled Turkey and Spinach Salad with Roasted Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey and Spinach Salad with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Roasted Sweet Potato

Tender grilled turkey breast and roasted sweet potatoes over a bed of fresh baby spinach, drizzled with a golden turmeric-lemon vinaigrette and topped with toasted pepitas.

NUTRITION

485kcal
Protein
40.7g
Fat
22.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

3.9 oz Grilled Turkey Breast

120g Roasted Sweet Potato cubes

3 cups Fresh Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

1/4 tsp Ground Turmeric

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a tiny drop of olive oil and roast for 20-25 minutes until tender and slightly browned.

  • 3

    Season the turkey breast with salt, pepper, and a pinch of turmeric, then grill over medium-high heat until fully cooked to an internal temperature of 165°F.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining ground turmeric to create an anti-inflammatory dressing.

  • 5

    Place the fresh baby spinach in a large salad bowl and top with the warm roasted sweet potatoes and sliced grilled turkey.

  • 6

    Drizzle the turmeric-lemon vinaigrette over the salad and finish with a sprinkle of pumpkin seeds for a toasted crunch.