Ingrédients

• 500g lean ground turkey
• 800g sweet potatoes, peeled and cubed
• 2 medium zucchini, grated
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cm fresh ginger, grated
• 3 tbsp extra virgin olive oil, divided
• 2 tsp ground turmeric
• 1 small bunch fresh parsley, chopped
• 1 lemon, for juice
• Sea salt, to taste
• Ground black pepper, to taste (optional, omit for strict AIP)

Instructions

1. 1.Place the cubed sweet potatoes in a large pot, cover with water, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain well.
2. 2.While the potatoes are boiling, prepare your other ingredients. Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat.
3. 3.Add the chopped onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 4.Add the ground turkey to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
5. 5.Stir in the ground turmeric, sea salt, and black pepper (if using). Add the grated zucchini to the skillet and cook for 4-5 minutes, stirring occasionally, until the zucchini is tender and the excess moisture has evaporated.
6. 6.While the skillet cooks, return the drained sweet potatoes to their pot. Add 2 tablespoons of olive oil, half of the chopped parsley, and a pinch of salt. Mash until smooth and creamy.
7. 7.Remove the turkey skillet from the heat. Squeeze the juice of half a lemon over the mixture and stir in the remaining fresh parsley.
8. 8.To serve, spoon a generous portion of the herbed sweet potato mash onto each plate and top with the turkey and zucchini skillet mixture.

Informations nutritionnelles

Pourquoi cette recette