Breakfast · Middle Eastern · 10 min
Middle Eastern Ground Turkey and Kale Breakfast Skillet with Toasted Almonds
- Calories
- 483
- Protein
- 32g
- Carbs
- 32g
- Fat
- 26g
Ingredients
- 144.8 g ground turkey
- 95.5 g sweet potato
- 61.7 g kale
- 9.7 g extra virgin olive oil
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 6.2 g slivered almonds
- 10.8 g pomegranate molasses
Method
- 01Heat a heavy-bottomed cast iron skillet over medium-high heat. Add half of the olive oil (about 2g) and the diced sweet potatoes.
- 02Cook sweet potatoes, stirring occasionally, until edges are golden and tender, about 8-10 minutes. Remove and set aside.
- 03Add remaining olive oil and ground turkey to the same skillet. Break meat apart with a spoon and season with salt, black pepper, and ground cumin.
- 04Sauté turkey until cooked through and thoroughly browned, ensuring it reaches an internal temperature of at least 160°F (71°C).
- 05Add chopped kale to the pan and toss until wilted and deep green, about 2-3 minutes. Return sweet potatoes to skillet and toss for 1 minute.
- 06Transfer mixture to a plate, top with toasted slivered almonds, and drizzle pomegranate molasses evenly over top before serving.
Cook it with the whole plan around it
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