Turkey Sweet Potato Bowl
This dish is an easy hodgepodge of veggies mixed in with some lean ground turkey to complete the low-carb meal in a bowl. It is Paleo and Whole 30 friendly, and you can easily omit the ground turkey for a vegan dish.
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!