lunch

Roasted Poblano and Turkey Thigh 'Picadillo' with Sweet Potato and Kale

Name: Roasted Poblano and Turkey Thigh 'Picadillo' with Sweet Potato and Kale
Ingredients: 235 g Turkey, retail parts, thigh, meat only, raw; 215.7 g Sweet potato, raw, unprepared; 87.9 g TUSCAN KALE, TUSCAN; 63.9 g Roasted poblano chiles; 13.6 g Seeds, pumpkin and squash seeds, whole, roasted; 4.0 g Ancho chili powder

Nutrition

615

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Turkey, retail parts, thigh, meat only, raw235 g

Sweet potato, raw, unprepared215.7 g

TUSCAN KALE, TUSCAN87.9 g

Roasted poblano chiles63.9 g

Seeds, pumpkin and squash seeds, whole, roasted13.6 g

Ancho chili powder4.0 g

Instructions

Preheat oven to 400 deg F (200 deg C). Peel and dice sweet potatoes into 1/2-inch cubes. Toss with a pinch of salt and roast on a parchment-lined tray for 20-25 minutes until tender and caramelized at the edges.

In a heavy-bottomed skillet over medium heat, add the diced turkey thigh meat. Sauté until the turkey is no longer pink and beginning to brown slightly.

Add the chopped roasted poblano chiles to the turkey. Stir in the ancho chili powder and cook for 2 minutes until fragrant.

Add the Tuscan kale and a splash of water to the skillet. Cover for 2 minutes to steam the greens until vibrant and wilted.

Fold the roasted sweet potatoes into the turkey mixture. Season with sea salt to taste.

Plating: Scoop the mixture into a wide bowl. Top with the toasted pumpkin seeds for crunch and a squeeze of fresh lime juice (if available) to brighten the deep, smoky flavors of the poblano and ancho.