Grilled Turkey and Spinach Salad with Sweet Potato Cubes

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

Grilled Turkey and Spinach Salad with Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Sweet Potato Cubes

Grilled turkey breast and spinach topped with roasted sweet potato cubes and a creamy lemon-yogurt dressing for a sweet, caramelized finish.

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NUTRITION

337kcal
Protein
31.6g
Fat
12.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Turkey Breast

100 grams Sweet Potato cubes

2 cups Baby Spinach

1 tablespoon Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat oven to 400°F and toss sweet potato cubes with one teaspoon of olive oil and a pinch of salt.

  • 2

    Roast the sweet potatoes on a parchment-lined tray for 20-25 minutes until they are tender and caramelized.

  • 3

    Grill or pan-sear the turkey breast until the internal temperature reaches 165°F then slice into thin strips.

  • 4

    Whisk together the Greek yogurt the remaining teaspoon of olive oil lemon juice and Dijon mustard in a small bowl.

  • 5

    Place the fresh baby spinach in a large serving bowl and top with the warm turkey strips and roasted sweet potatoes.

  • 6

    Drizzle the creamy lemon-yogurt dressing over the salad and toss gently to combine before serving.

Grilled Turkey and Spinach Salad with Sweet Potato Cubes

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

Grilled Turkey and Spinach Salad with Sweet Potato Cubes

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Sweet Potato Cubes

Grilled turkey breast and spinach topped with roasted sweet potato cubes and a creamy lemon-yogurt dressing for a sweet, caramelized finish.

NUTRITION

337kcal
Protein
31.6g
Fat
12.4g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Turkey Breast

100 grams Sweet Potato cubes

2 cups Baby Spinach

1 tablespoon Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat oven to 400°F and toss sweet potato cubes with one teaspoon of olive oil and a pinch of salt.

  • 2

    Roast the sweet potatoes on a parchment-lined tray for 20-25 minutes until they are tender and caramelized.

  • 3

    Grill or pan-sear the turkey breast until the internal temperature reaches 165°F then slice into thin strips.

  • 4

    Whisk together the Greek yogurt the remaining teaspoon of olive oil lemon juice and Dijon mustard in a small bowl.

  • 5

    Place the fresh baby spinach in a large serving bowl and top with the warm turkey strips and roasted sweet potatoes.

  • 6

    Drizzle the creamy lemon-yogurt dressing over the salad and toss gently to combine before serving.