Turmeric Turkey, Zucchini & Sweet Potato

Servings: 4

Calories per Serving: 292

Prep Time:

Cook Time:

Total Time: 35 minutes

Ingredients

2 Sweet Potato (medium, sliced into rounds)

1 tbsp Extra Virgin Olive Oil (divided)

2 Zucchini (medium, sliced into sticks)

1 1/2 tsps Coconut Oil

1 lb Extra Lean Ground Turkey

1/2 tsp Sea Salt

2 tsps Turmeric

1/4 cup Water

 

Instructions

  1. Preheat the oven to 425oF (218oC). Line a baking sheet with parchment paper.
  2. Toss the sweet potato rounds in half of the olive oil. Toss the zucchini sticks in the other half. Spread the sweet potato rounds across the baking sheet and bake for 15 minutes.
  3. At the 15 minute mark, remove the sweet potato from the oven, flip, and move to one side of the sheet. Put the zucchini sticks on the other side of the baking sheet and bake for an additional 15 minutes, or until sweet potato is crispy and zucchini is tender.
  4. Meanwhile, heat the coconut oil in a skillet over medium heat. Add the ground turkey, breaking it up as it cooks. Once it is cooked through, add the sea salt, turmeric and water and mix well. Turn off the heat.
  5. Remove the sweet potato and zucchini from the oven. Season with any spices you’d like to taste. Divide between plates or containers along with the turmeric turkey. Enjoy!

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