Turkey Stuffed Sweet Potatoes

from Habit

submitted by Julie Christensen

preparation time: about 45 minutes plus cooking

serves 6

   

2 sweet potatoes scrubbed and cut in half

½ cup quinoa

1 pound ground turkey

1 tablespoon extra-virgin olive oil

1 ½ teaspoon sea salt

1 teaspoon ground black pepper

1 teaspoon fennel seeds

1 teaspoon red chili flakes

2 garlic cloves minced

½ yellow onion diced

2 cups mushrooms sliced

4 cups baby spinach

¾ pint cherry tomatoes

Preheat oven to 450 degrees F. 

Rub sweet potato halves with ½ tablespoon of olive oil and a pinch of salt & pepper. Lay the sweet potatoes, flesh side down onto a baking sheet and roast for 30 minutes. Cook quinoa according to the instructions on the packaging. While the potato and quinoa are cooking, preheat the remaining oil in a large saucepan over medium high heat. Add the onions to the pan and cook until translucent. Add the ground turkey, salt, pepper, chili flakes and ground fennel seeds. Break up the turkey with a spatula while it cooks for 5 minutes.

When the turkey is almost fully cooked, add the garlic and mushrooms. Sauté the vegetables with the turkey until they are soft and browned, and the turkey is cooked through. Add the spinach, quinoa and cherry tomatoes to the turkey. Turn heat down to low and let the spinach wilt and tomatoes cook down until they burst and create a sauce. Remove the sweet potatoes from the oven once caramelized and soft on the bottom. Divide the filling onto the sweet potatoes.

Julie Christensen & Greg Smith’s adaptation of a Habit perfect blend (of carbs, protein and vegetables) recipe.