YOUR SOLIN GENERATED RECIPE
Seared Turkey Breast with Roasted Brussels Sprouts and Sweet Potato Mash
Pan-seared turkey breast served with crispy roasted sprouts and a creamy sweet potato mash, finished with a hint of fragrant rosemary.
INGREDIENTS
4.4 oz Turkey Breast
100g Sweet Potato
100g Brussels Sprouts
1 tsp Extra Virgin Olive Oil
2 tbsp Unsweetened Almond Milk
0.5 tsp Dried Rosemary
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Peel and cube the sweet potato, then place in a pot of boiling water and cook until fork-tender, about 10-12 minutes.
Trim the Brussels sprouts and cut them in half. Toss with half of the olive oil and a pinch of salt, then roast on a baking sheet for 20 minutes until the edges are crispy.
Season the turkey breast with rosemary, sea salt, and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the turkey breast for 5-6 minutes per side or until the internal temperature reaches 165°F.
Drain the sweet potatoes and mash them thoroughly with the almond milk until smooth and creamy.
Slice the turkey breast and serve alongside the sweet potato mash and roasted sprouts.