Nutritionist's Pick: Turkey and Roasted Sweet Potato Kale Salad
with Toasted Almonds, Avocado and Lime-Yogurt Sauce- Almonds
- Sulphites
- Milk
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
- Tree nuts
- Wheat
Ingredients: Sweet potato • Ground turkey • Avocado • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lime • Kale • Almonds • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Potato
56 g
Kale, chopped
1 unit(s)
Avocado
14 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
2 unit(s)
Garlic, cloves
1 unit(s)
Lime
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
1 unit(s)
Greek Yogurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes, 1/2 tbsp (1 tbsp) olive oil and Zesty Garlic Blend. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden.
- While sweet potatoes roast, peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a large bowl, whisk together lime juice, 1 tsp (2 tsp) olive oil and half the yogurt. Add kale, then season with salt and pepper. Massage to coat. Set aside.
- To a small bowl, add lime zest and remaining yogurt. Stir to combine. (NOTE: This is your lime-yogurt sauce!)
- 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.
- Cut avocado in half, remove the pit and peel, then cut into 1/4-inch pieces.
- Add roasted sweet potatoes and avocado to the bowl with kale, then toss to combine.
- Divide salad between plates. Top with turkey mixture.
- Dollop lime-yogurt sauce over top.
- Squeeze a lime wedge over top.
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.
