NUTRITION

SERVINGS

INGREDIENTS

8 oz 93/7 ground turkey

0.5 medium Sweet potato

1 medium Zucchini

0.5 cup Yellow onion

1 tbsp Tomato paste

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

PREPARATION

• 1

  Peel and dice the sweet potato into 1/2-inch cubes, chop the zucchini into bite-sized half-moons, and finely dice the onion.

• 2

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

• 3

  Add the sweet potato cubes and diced onion to the skillet, sautéing for 6 to 8 minutes until the onions are soft and the potatoes start to brown.

• 4

  Move the vegetables to the perimeter of the pan and add the ground turkey to the center, breaking it apart with a spatula until fully cooked and no longer pink.

• 5

  Stir in the tomato paste, sea salt, black pepper, garlic powder, and smoked paprika until the meat and vegetables are well-coated.

• 6

  Add the zucchini and 2 tablespoons of water to the pan, then cover with a lid and reduce the heat to medium.

• 7

  Steam for 5 minutes or until the sweet potatoes are fork-tender and the zucchini is tender-crisp.

• 8

  Remove the lid and give everything a final toss to combine the flavors before serving hot.