Lunch · American · 15 min
Turkey and Roasted Sweet Potato Harvest Bowl with Toasted Almonds
- Calories
- 710
- Protein
- 47g
- Carbs
- 67g
- Fat
- 29g
Ingredients
- 60.3 g quinoa
- 210 g ground turkey
- 1.035 tbsp maple syrup
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 181.1 g sweet potato
- 1.0444 tsp olive oil
- 0.5167 tsp salt
- 11.5 g almonds
- 1.04 tsp lemon juice
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss cubed sweet potatoes with olive oil and salt. Spread on a baking sheet and roast for 20-25 minutes until caramelized and tender.
- 03Heat a non-stick skillet over medium-high heat. Add ground turkey, breaking it up as it cooks. Season with smoked paprika, black pepper, and maple syrup.
- 04Sauté ground turkey for 8-10 minutes until deeply browned, crispy in spots, and thoroughly cooked through to an internal temperature of 165°F (74°C).
- 05In a wide serving bowl, combine warm cooked quinoa, roasted sweet potatoes, and maple-glazed ground turkey.
- 06Garnish bowl with toasted sliced almonds and finish with a fresh squeeze of lemon juice before serving.
Cook it with the whole plan around it
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