Ground Turkey and Tomato Ragu with Sweet Potato

Ingredients

• 350 g ground turkey
• 180 g sweet potato
• 120 g baby spinach
• 150 g red bell pepper
• 200 g canned crushed tomatoes
• 1 tbsp extra-virgin olive oil
• 100 g onion
• 4 cloves garlic
• 1 tsp dried oregano
• 0.2 tsp fine sea salt

Instructions

1. Heat the extra-virgin olive oil in a deep skillet over medium-high heat. Add the ground turkey in a flat layer and leave it 3 minutes to brown before breaking it up, then cook 3 minutes more until opaque and the released liquid has boiled away.
2. Add the diced onion and cook 4 minutes until soft and translucent, then stir in the sliced garlic and dried oregano for 45 seconds, until the pan smells sweet and herbal.
3. Peel and dice the sweet potato into 1.5 cm cubes. Add them with the canned crushed tomatoes, the fine sea salt and 150 ml water, and bring to a gentle simmer.
4. Cover and cook 8 minutes, then slice the red bell pepper and stir it in. Simmer uncovered a further 5 minutes, until the sweet potato crushes easily against the side of the pan.
5. Check the sauce: it should be thick enough that a spoon dragged across the base leaves a channel for a second. If it is still loose, simmer 2 minutes more uncovered.
6. Fold the baby spinach through off the heat until it collapses, about a minute, and let the pan sit for 2 minutes before serving so the sauce settles and clings.

Nutrition (per serving)

Calories

503

Protein

39.6 g

Fat

23 g

Carbs

39.4 g