This is a low-carb meal and a delicious way to get in a healthy amount of vegetables. It is Paleo and Whole30 friendly, with no dairy or starchy carbohydrates!
This dish is an easy hodgepodge of veggies mixed in with some lean ground turkey to complete the low-carb meal in a bowl. Similar to a Buddha Bowl this recipe can be interchanged with whatever seasonal vegetables you have on hand. And my Spicy Tahini Sauce is not only the perfect compliment of flavor with the ground turkey and sweet potato, it is also an easy healthy vegan sauce made from kitchen staples.
This is a great meal to make before your next grocery store run. Go through your leftover veggies from the week and toss in whatever you need to clear out the fridge. Spinach, kale, zucchini, squash, bell peppers, poblano peppers, corn, cauliflower, broccoli…etc. I promise you can’t go wrong with adding random veggies to this meal. It also can be a good meal prep for the week! You can add some quinoa or brown rice to expand the dish and add some grains to the dish.
Ingredients
- Ground Turkey
- Avocado oil or your choice of oil
- Canned Chickpeas
- Diced Sweet Potato
- Onion
- Bell Pepper
- Chopped Tuscan Kale
- Any other seasonal vegetables
My spicy tahini sauce is such a good teammate in this dish. There is something about the spicy smoky sauce combo with the sweet potatoes that I love! And the best part is that you can choose your level and type of spice you like. Not everyone has Harissa on hand (but I suggest you do! It is a great Moroccan flavor, I get the jar from Trader Joe’s). You can sub the Harissa for your favorite hot sauce (use sparingly to your desire of spice depending on the hot sauce choice). Chipotle powder or canned adobo chipotle pepper would also be a great substitute for a different and more smokey heat.
Sauce Ingredients
- Tahini
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Cumin
- Cayenne Powder
- Salt & Pepper
- Harissa
- Lemon Juice
Turkey Sweet Potato Bowl
Ingredients
- 1 Lbs Ground Turkey
- 2 Tbsp Avocado oil or your choice of oil
- 1 Can Chickpeas drained
- 1½ C Diced Sweet Potato about 2 peeled sweet potatoes
- 1 C Onion
- 1 C Bell Pepper
- 1 C Seasonal vegetable optional
- 1 C Chopped Tuscan Kale
Seasoning
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Smoked Paprika
- 1 tsp Chili Powder
- 1 tsp cumin
- 1 tsp Salt
- 1 tsp Pepper
Spicy Tahini Sauce
- ¼ C Tahini
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp Cumin
- Dash Cayenne Powder more if you like
- Dash Salt & Pepper
- 2 Tbsp Harissa
- 2 Tbsp Lemon Juice (or about 1 squeezed small lemon)
Instructions
- In a large baking sheet lined with parchment paper add diced sweet potatoes, chickpeas, onion, bell pepper, and any other seasonal vegetable of choice. Drizzle some avocado oil and 1/2 the seasoning mixture, reserve the rest for the ground turkey.
- Bake in the oven at 400° for about 40 minutes until all the vegetables are roasted with a slight crisp to them, tossing around the vegetables after about 20 minutes.
- Heat up a large skillet with some avocado oil. Put the ground turkey in the skillet and start to break up the ground pieces. As the meat is starting to brown add the rest of the seasoning mix. Once the ground turkey is fully cooked add the chopped tuscan kale, and sauté on low.
- Build your bowl. Turkey mixture, add roasted veggies, top with the Spicy Tahini Sauce, and enjoy!
