Name: Roasted sweet potato and kale bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 medium sweet potatoes, peeled and cut into 1/2-inch cubes; 1.5 oz kale, stems removed and leaves torn; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 5 oz 99% lean ground turkey; 1/2 tsp garlic powder; 3/4 tsp smoked paprika; 2 tbsp plain nonfat Greek yogurt; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potatoes with one third of the olive oil, one third of the salt, and half the black pepper. Roast for 20 minutes until beginning to soften.
While the potatoes roast, heat the skillet over medium heat. Add one third of the olive oil and the ground turkey. Season with garlic powder, smoked paprika, one third of the salt, and the remaining pepper. Cook, breaking up the meat with a spoon, for 8 to 10 minutes until browned and cooked through. Done when opaque and cooked through, 165°F.
In a bowl, toss the kale with the remaining olive oil and the remaining salt. When the potatoes are ready, add the kale to the same sheet pan and toss with the potatoes. Roast for 5 to 7 minutes more until the kale is crisp and the potatoes are tender. Done when kale is crisp and potatoes are tender.
Place the roasted sweet potatoes and kale in a bowl. Top with the seasoned ground turkey and a dollop of Greek yogurt. Finish with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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