NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

1 cup egg white noodles

1 cup sweet potato

1 cup broccoli florets

0.5 cup low-fat cottage cheese

0.25 whole avocado

0.5 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the diced sweet potatoes with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes, then add the broccoli florets to the tray and roast for an additional 10 minutes until the vegetables are tender and lightly browned.

• 4

  While the vegetables are roasting, bring a pot of water to a boil and cook the egg white noodles according to the package instructions until al dente, then drain.

• 5

  In a large skillet over medium-high heat, brown the ground turkey with the remaining olive oil, dried oregano, and garlic powder until the meat is fully cooked through.

• 6

  In a small blender or food processor, pulse the cottage cheese and lemon juice together until the mixture is completely smooth and creamy.

• 7

  Add the cooked egg white noodles and the roasted vegetables into the skillet with the turkey, tossing gently to combine all components.

• 8

  Remove the skillet from the heat and stir in the blended cottage cheese sauce until the noodles and vegetables are evenly coated.

• 9

  Divide the mixture into bowls and top each with fresh avocado slices before serving.