Ginger Turkey Stir-Fry with Sweet Potato and Spinach

Ingredients

• 400 g ground turkey
• 350 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 1.5 tbsp avocado oil
• 1.5 tsp toasted sesame oil
• 1.5 tbsp tamari
• 1 tbsp fresh ginger
• 3 cloves garlic

Instructions

1. Cut the sweet potato into 1 cm cubes. Heat the avocado oil in a wok or wide skillet over medium-high heat, add the cubes with 4 tbsp water and cover for 5 minutes so they steam through, then uncover and fry 3 minutes until the water has gone and the edges catch gold.
2. Push the sweet potato up the side of the wok, add the ground turkey to the base and flatten it. Leave it 3 minutes to brown before breaking it into crumbles, then stir-fry 3 minutes more until fully opaque and the pan is sizzling rather than simmering.
3. Grate the fresh ginger and garlic, add them to a clear spot in the pan and stir for 40 seconds until they smell sharp and fragrant but have not coloured.
4. Slice the red bell pepper into strips and stir-fry for 2 minutes, until the strips soften slightly at the edges and turn glossy but still snap when bent.
5. Pour in the tamari with 2 tbsp water and toss everything for 90 seconds, until the liquid reduces to a thin glaze that clings to the turkey rather than pooling in the pan.
6. Take the wok off the heat, fold in the baby spinach until it collapses, about 60 seconds, then stir through the toasted sesame oil for its aroma and serve at once.

Nutrition (per serving)

Calories

628

Protein

44.8 g

Fat

31.2 g

Carbs

45.4 g