The
Corvallis Carrot Organic Meal Prep
The
Corvallis Carrot Organic Meal Prep
What you'll be getting:
Ground Turkey and Sweet Potato Skillet
Per Serving:
5 oz ground turkey (cumin, nutritional yeast, salt and pepper added to the turkey)
240 g veggies (sweet potatoes, butternut squash, cauliflower, cabbage, carrots, tossed in oil, salt, pepper and nutritional yeast)
10 g kale
2 T creamy mustard sauce
Equipment needed: a large pan with a lid. Large enough for all the ingredients.
Start heating up your pan, when it's hot, add the sweet potato mixture. Lower the temperature to a medium setting and place a lid on the pan. Set a timer for 10 minutes. Stir the veggies occasionally, but be sure to put the lid back on so the veggies can steam properly.
When the turkey has fully cooked, add 1/4 c water to the mixture and add the kale.
After 10 minutes, check the veggies and make sure they are tender. If they are, place the turkey in the pan with the veggies. Break it up a bit. Return the lid to the pan and cook until the turkey has fully cooked (roughly 3-5 minutes).
*Please note that if you do not have a pan large enough for your ingredients you can also roast the veggies and turkey. You will want to preheat your oven to 425. Roast the turkey and veggies together for 15-18 minutes. Make sure the turkey has fully cooked and then finish by adding the 1/4 c of water and kale to the sheet pan.
Once the kale has wilted, you can plate up your meal and finish with the seasoning sauce. From start to finish this dinner takes less than 20 minutes. Enjoy!
