NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

0.25 cup potato gnocchi

0.5 cup broccoli florets

0.5 cup cherry tomatoes

1 cup kale

1 cup arugula

0.5 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

1 tbsp water

PREPARATION

• 1

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

• 2

  Place the broccoli florets and cherry tomatoes on the sheet, mist with a light spray of oil, and roast for 12-15 minutes until the tomatoes burst and broccoli is charred.

• 3

  While vegetables roast, heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon until browned and fully cooked.

• 5

  Push the turkey to one side of the pan and add the gnocchi to the empty space, searing for 2-3 minutes per side until the edges are golden and crisp.

• 6

  Stir in the minced garlic, sea salt, black pepper, and red pepper flakes, cooking for 60 seconds until the aromatics are fragrant.

• 7

  Add the chopped kale and a tablespoon of water to the pan, then cover with a lid for 2 minutes to allow the greens to steam and wilt.

• 8

  Remove the lid and fold in the roasted broccoli and tomatoes.

• 9

  Turn off the heat and toss in the fresh arugula just before serving to maintain its bright texture.