Carb Smart Turkey and Pepper Bowls

Name: Carb Smart Turkey and Pepper Bowls with Sweet Potatoes and Cheddar
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Turkey; 2 unit(s) Sweet Potato; 1 unit(s) Sweet Bell Pepper; ½ unit(s) Red Onion; 1 unit(s) Sour Cream; 1 tbsp Enchilada Spice Blend; ½ cup Cheddar Cheese, shredded; 1 unit(s) Lime; 7 g Cilantro; 1 tbsp Tex-Mex Paste; 1.5 tbsp Oil*; 0.12 tsp Salt*; 0.12 tsp Pepper*

with Sweet Potatoes and Cheddar

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This fajita-inspired plate swaps traditional tortilla wraps for roasted sweet potato rounds, delivering a wholesome low-starch supper!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Sweet potato • Ground turkey • Sweet bell pepper • Limes • Red onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Cilantro.

Tags:

Carb Smart

Allergens:

Milk

•Sulphites

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

2 unit(s)

Sweet Potato

1 unit(s)

Sweet Bell Pepper

½ unit(s)

Red Onion

1 unit(s)

Sour Cream

(Contains: Milk)

1 tbsp

Enchilada Spice Blend

(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Cheddar Cheese, shredded

(Contains: Milk)

1 unit(s)

Lime

7 g

Cilantro

1 tbsp

Tex-Mex Paste

(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)

Not included in your delivery

1.5 tbsp

Oil*

0.12 tsp

Salt*

0.12 tsp

Pepper*

Nutrition Values

Calories640 kcal

Fat33 g

Saturated Fat12 g

Carbohydrate51 g

Sugar14 g

Dietary Fiber9 g

Protein35 g

Cholesterol145 mg

Sodium1140 mg

Trans Fat0.5 g

Potassium1300 mg

Calcium400 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Zester

•Small Bowl

Cooking Steps

PDF

Cut sweet potatoes into 1/4-inch rounds.
Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)
Season with 2 tsp (4 tsp) Enchilada Spice Blend, salt and pepper, then toss to coat.
Roast in the middle of the oven, flipping halfway through, until tender and golden, 15-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, core, then cut pepper into 1/4-inch slices.
Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
Add peppers, onions and 1/2 tbsp (1 tbsp) oil to another baking sheet. Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine.
Roast in the top of the oven until tender, 10-14 min.

Finely chop cilantro.
Zest, then juice half the lime. Cut remaining lime into wedges.
Add sour cream, lime zest, 1/2 tbsp (1 tbsp) lime juice and half the cilantro to a small bowl. Season with salt and pepper, then combine. (TIP: Add a pinch of sugar to the crema, if you like!)

Heat a large non-stick pan over medium-high heat.
Wheh hot, add turkey to the dry pan. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
Carefully remove and discard excess fat.
Add Tex Mex Paste and 2 tbsp (1/4 cup) water. Cook, stirring often, until fragrant and combined, 1-2 min.

Divide sweet potatoes between bowls.
Top with veggies, then turkey.
Dollop crema over top, then sprinkle cheddar and remaining cilantro over top.
Squeeze a lime wedge over top, if desired.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**