NUTRITION

SERVINGS

INGREDIENTS

10 oz Ground turkey

1.5 medium Yukon Gold potatoes

0.5 cup Cooked white rice

1 tbsp Olive oil

1 tbsp Ghee

1.5 tbsp Maple syrup

1 tbsp Tamari

0.25 cup Shredded cheddar cheese

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

1 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish with a small amount of olive oil.

• 2

  In a large skillet over medium-high heat, add the olive oil and ground turkey, cooking and breaking it apart with a spatula until fully browned and cooked through.

• 3

  Wash and dice the Yukon Gold potatoes into small half-inch cubes, leaving the skin on for extra texture and nutrients.

• 4

  In a medium bowl, toss the potato cubes with melted ghee, sea salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.

• 5

  Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet and roast for 18 to 20 minutes until they are fork-tender and slightly crisp.

• 6

  In a large mixing bowl, combine the browned turkey, roasted potatoes, cooked white rice, maple syrup, and tamari, stirring gently until the glaze is well distributed.

• 7

  Transfer the mixture into the prepared baking dish, pressing down with the back of a spoon to create an even layer.

• 8

  Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

• 9

  Bake for 10 to 12 minutes until the cheese is completely melted and the edges are bubbling.

• 10

  Remove from the oven and allow the casserole to rest for 5 minutes to set before serving.