NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

0.5 medium red potato

0.5 cup carrots

1 cup red cabbage

1 stalk celery

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Dice the red potato and carrots into small, uniform half-inch cubes to ensure they roast evenly.

• 3

  Toss the potatoes and carrots with half of the olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the vegetables for 20-25 minutes until they are tender and the edges are slightly golden.

• 5

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

• 6

  Add the ground turkey to the skillet along with the garlic powder and dried thyme, breaking it into crumbles until fully browned.

• 7

  Stir in the sliced celery and shredded red cabbage, sautéing for 3-5 minutes until the cabbage is slightly wilted but retains its color.

• 8

  Fold the roasted potatoes and carrots into the skillet, tossing everything together to combine the flavors before serving warm.