Harissa Ground Turkey with Sweet Potato and Peppers

Ingredients

• 450 g ground turkey
• 400 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 2 tbsp harissa paste
• 1.5 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic
• 0.5 tsp fine sea salt

Instructions

1. Peel the sweet potato and cut it into 1.5 cm cubes. Heat 1 tbsp of the extra-virgin olive oil in a large skillet over medium-high heat, add the cubes with a pinch of the fine sea salt and spread them out. Cook 8 minutes, turning twice, until the outsides are caramelised and a knife slides in with no resistance.
2. Push the sweet potato to one side, add the remaining olive oil and the ground turkey, and break it into large chunks. Leave it undisturbed for 3 minutes so it browns rather than steams — turkey releases a lot of water and will grey if you stir it straight away.
3. Break the meat up further and cook 4 minutes more until no pink remains and the pan liquid has cooked off, leaving the turkey sizzling in fat rather than simmering.
4. Add the sliced garlic and harissa paste and fry for 90 seconds, stirring, until the paste darkens and coats the meat in a deep rust colour.
5. Slice the red bell pepper into strips, stir them in with the remaining salt and 3 tbsp water, and cook 3 minutes until they soften at the edges but keep some snap.
6. Take the pan off the heat, fold in the baby spinach until it just wilts, about 60 seconds, then finish with the lemon juice. Taste and add more lemon if the harissa still feels heavy on the palate.

Nutrition (per serving)

Calories

684

Protein

49.1 g

Fat

33 g

Carbs

51.5 g