2 Sweet Potato (medium)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Chili Powder
1/2 tsp Cayenne Pepper
1 Tbsp Coconut Oil
1 French Shallot (diced)
1 lb Ground Turkey
1/2 tsp Sea Salt
1/2 tsp Black Pepper
8 cups Kale Leaves (chopped)
- Preheat oven to 425 and line a large baking sheet with parchment paper.
- Wash and dice your sweet potato into half inch cubes. Toss in olive oil, chili powder and cayenne pepper. Spread across the baking sheet and bake in the oven for 20 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the coconut oil. Add the onion, ground turkey, sea salt and black pepper. Use a spatula to stir and break up the turkey as it cooks.
- Once the turkey is cooked through, drain off any excess liquid and return to heat. Add the kale. Stir and sauté just until wilted and remove from the heat immediately. Divide into bowls and top with the roasted sweet potato. Enjoy!
Save Time: Chop the sweet potato and onion in advance. Store in the fridge until ready to cook.
Vegan & Vegetarian: Skip the ground meat and roast chickpeas on the baking sheet along with the sweet potatoes. Sauté the onion on its own in step 3.