Lunch · Mexican · 15 min
Roasted Poblano and Turkey Thigh 'Picadillo' with Sweet Potato and Kale
- Calories
- 615
- Protein
- 61g
- Carbs
- 65g
- Fat
- 16g
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
Method
- 01Preheat 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.
- 02In 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.
- 03Add the chopped roasted poblano chiles to the turkey. Stir in the ancho chili powder and cook for 2 minutes until fragrant.
- 04Add the Tuscan kale and a splash of water to the skillet. Cover for 2 minutes to steam the greens until vibrant and wilted.
- 05Fold the roasted sweet potatoes into the turkey mixture. Season with sea salt to taste.
- 06Plating: 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.
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