NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

0.75 cup Murasaki sweet potato

0.5 cup Red bell pepper

0.25 cup Yellow onion

1 cup Baby spinach

0.5 tsp Avocado oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Peel the Murasaki sweet potato and cut into small 1/2-inch cubes.

• 2

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.

• 4

  Push the potatoes to the outer edges of the pan and add the ground turkey to the center.

• 5

  Cook the turkey, breaking it into small crumbles with a spatula, until it is no longer pink.

• 6

  Add the diced onions and red bell peppers to the skillet, stirring everything together.

• 7

  Season the mixture with garlic powder, smoked paprika, sea salt, and black pepper.

• 8

  Continue to sauté for 3-4 minutes until the vegetables are soft and fragrant.

• 9

  Add the baby spinach and fold it into the hot mixture until the leaves are just wilted.

• 10

  Remove from heat and garnish with freshly chopped parsley before serving.