Curried Turkey and Sweet Potato Bake

A flavorful and robust bake featuring seasoned ground turkey and a medley of root vegetables, infused with aromatic Indian spices.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $4.20/serving

Dietary

• Whole30
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Egg-Free

Tags

• bake
• roast
• savory
• spicy
• healthy
• comfort food

Ingredients

• 1 pound ground turkey
• 2 sweet potatoes (medium, peeled and diced into 1-inch cubes)
• 1 head cauliflower (cut into florets)
• 1 yellow onion (diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup chicken broth
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the diced sweet potato and cauliflower florets with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet and roast for 15 minutes.
3. While vegetables roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes.
4. Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
5. Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
6. Stir in the curry powder, ground turmeric, ground cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
7. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
8. Remove the partially roasted vegetables from the oven. Transfer the cooked turkey mixture to the baking sheet with the vegetables and toss to combine evenly.
9. Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the vegetables are tender and the turkey is heated through.
10. Serve hot, garnished with fresh cilantro, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 395
• Protein: 24.8 g
• Carbohydrates: 31.5 g
• Fat: 20.3 g
• Fiber: 7.1 g
• Sodium: 380 mg
• Saturated Fat: 5.2 g
• Sugar: 9.2 g
• Cholesterol: 76 mg