Lemon Oregano Ground Turkey with Caramelised Sweet Potato

Ingredients

• 350 g ground turkey
• 200 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 1.5 tbsp extra-virgin olive oil
• 1.5 tbsp lemon juice
• 1 tsp dried oregano
• 100 g onion
• 4 cloves garlic
• 0.25 tsp fine sea salt

Instructions

1. Peel the sweet potato and cut it into 1 cm dice — small enough that it cooks through in the time the turkey needs. Fry it in half the extra-virgin olive oil over medium-high heat for 8 minutes, turning every couple of minutes, until the corners are caramelised and a knife meets no resistance.
2. Add the diced onion and cook 3 minutes, until it turns translucent and starts to catch gold at the edges.
3. Push everything to one side, add the remaining olive oil and the ground turkey, and press it flat. Leave it undisturbed for 3 minutes so it browns — turkey gives up a lot of water and will simply grey if you stir it straight away.
4. Break the meat into crumbles and cook 3 minutes more, until no pink remains and the pan is sizzling rather than simmering. Stir in the sliced garlic and dried oregano for 45 seconds.
5. Slice the red bell pepper and add it with the fine sea salt. Cook 3 minutes, until it softens at the edges but still has some snap in the middle.
6. Take the pan off the heat, fold the baby spinach through in two handfuls until it wilts, then stir in the lemon juice. Taste and add more lemon rather than more salt if it feels flat.

Nutrition (per serving)

Calories

513

Protein

38.2 g

Fat

26.2 g

Carbs

34.9 g