Nutritionist's Pick: Turkey, Almond and Sweet Potato Bowls
with Kale and Avocado
This nutritionist’s pick spotlights protein-packed beef, nutrient-dense sweet potatoes and hearty bulgur, while fresh kale, crisp cucumber and creamy avocado bring balance and brightness. Finished with toasted almonds for crunch, it’s a colourful, good-for-you bowl that hits every note.
Ingredients: Sweet potato • Ground turkey • Avocado • Lime • Kale • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Almonds • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Potato
56 g
Kale, chopped
1 unit(s)
Avocado
14 g
Almonds, sliced
(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
7 g
Zesty Garlic Blend
(Contains: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, May contain traces of allergens, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper, if you like, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a large bowl, whisk together lime zest, lime juice and half the yogurt sauce. Add kale, then season with salt and pepper. Toss to coat. Set aside.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add almonds and garlic. Cook for 2 min, stirring often, until toasted. Season with salt and pepper, if you like.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Add sweet potatoes and avocado to the large bowl with kale, then toss to combine.
- Divide salad between plates. Top with turkey mixture.
- Squeeze a lime wedge over top.
- Drizzle over the remaining yogurt sauce.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.
