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Ingredients

Scale
  1. 2 medium to large sweet potatoes, peeled and diced
  2. 1 tbsp + 1 tsp olive oil
  3. 1 small white onion, diced
  4. 2 carrots, peeled and finely chopped
  5. 2 stalks celery, chopped into small pieces
  6. 1 cup chopped kale (optional)
  7. 1 package ground turkey
  8. 2 cloves of garlic, minced
  9. 1/2 cup tomato sauce
  10. 1 tbsp paprika
  11. 1 tbsp gluten free tamari (or soy sauce * not gluten free)
  12. 1 tsp dried thyme
  13. 1/4 cup unsweetened almond milk (optional)
  14. 3 tbsp oat flour (any flour will work!)

Instructions

  1. preheat oven to 375 degrees
  2. put sweet potatoes into a large pot and cover with water, and bring to a boil. Cook for about 15 minutes, until potatoes soften.
  3. 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.
  4. 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.
  5. 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.
  6. Drain, and mash the sweet potato and combine with 1/4 cup unsweetened almond milk. Season with salt + pepper.
  7. Add turkey mixture into an 8- or 9-inch baking dish. Spread the sweet potatoes evenly on top of the turkey + vegetables.
  8. Bake for 20 minutes.