Turkey-loaded Sweet Potatoes
PREP 15 MIN•COOK 50 MIN
DF
EF
GF
NS
NF
Number of servings
2
2 1⁄2 medium tomatoes cut in half
1 1⁄2 sprigs of fresh thyme leaves stripped
1⁄2 sprig of rosemary leaves stripped
2 garlic cloves smashed & peeled
1 tsp olive oil
1⁄2 onion chopped
300g minced turkey
1⁄4 bunch of fresh basil (150g bunch) leaves picked & chopped, plus extra to serve
1⁄4 cup (62 1⁄2g) tzatziki (or dairy-free alternative)
Sweet Potatoes
300g sweet potatoes, orange 4 x 150g
1 tsp olive oil
salt & pepper, to taste
Preheat oven to 200°C/fan 180°C/gas 6 and line two baking trays with baking paper.
Spike sweet potatoes all over with a fork, rub with oil and season with salt and pepper. Transfer to tray and roast for 40-50 minutes or until super soft.
At the same time, place tomatoes on a tray and top with thyme and rosemary and season with salt and pepper. Add garlic to the tray and roast for 20-25 minutes or until tomatoes are soft and jammy.
Blend roasted tomato and garlic in a blender until smooth.
Heat oil in a non stick pan on medium-high heat and caramelise onion for 4-6 minutes.
Add turkey and brown for 4-5 minutes.
Stir through tomato sauce and chopped basil, simmer for a few minutes and adjust seasoning.
Cut sweet potatoes in half and divide between plates. Top with sauce and extra basil leaves and serve with tzatziki.
Energy (kJ)
1698 kJ / 406 cals
Protein
43.1 g
Fat
9.8 g
Sat. Fat
3.3 g
Carbs
31.6 g
Sugar
17.4 g
Fiber
8.1 g
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