Ingredients
Scale
- 2 medium to large sweet potatoes, peeled and diced
- 1 tbsp + 1 tsp olive oil
- 1 small white onion, diced
- 2 carrots, peeled and finely chopped
- 2 stalks celery, chopped into small pieces
- 1 cup chopped kale (optional)
- 1 package ground turkey
- 2 cloves of garlic, minced
- 1/2 cup tomato sauce
- 1 tbsp paprika
- 1 tbsp gluten free tamari (or soy sauce * not gluten free)
- 1 tsp dried thyme
- 1/4 cup unsweetened almond milk (optional)
- 3 tbsp oat flour (any flour will work!)
Instructions
- preheat oven to 375 degrees
- put sweet potatoes into a large pot and cover with water, and bring to a boil. Cook for about 15 minutes, until potatoes soften.
- In a large pan, heat 1 tsp olive oil, and brown the turkey, breaking it up with a wooden spoon. Season with salt + pepper. Once cooked set aside on a plate.
- Add 1 tbsp olive oil to the pan, add the onion and sauté two minutes. Add the carrots, garlic, celery, cook about 6-8 minutes. Add in the chopped kale and cook another 2 minutes.
- Add the ground turkey back into the veggie mixture. Stir in 1/2 cup tomato sauce, 3 tbsp oat flour,tamari, 1 tbsp paprika, 1 tsp thyme.
- Drain, and mash the sweet potato and combine with 1/4 cup unsweetened almond milk. Season with salt + pepper.
- Add turkey mixture into an 8- or 9-inch baking dish. Spread the sweet potatoes evenly on top of the turkey + vegetables.
- Bake for 20 minutes.