This meal is super simple but with a few clever moves it becomes way more delicious than you'd think just by the look of it. Move #1: reserve some kale water to pour over the sizzling ground turkey to keep it moist. Move #2: almond flour in the ground turkey concoction.
- 2 sweet potatoes
- 1 bunch of kale, chopped
- 16 oz ground turkey
- 1 scallion
- 1 egg
- 1 tsp salt
- sprinkling of Carribbean spices and pepper
- 1/4 cup almond flour
- peanut oil
- olive oil
- 1/4 lemon (or less)
- Add salt, scallion, spices, egg and almond flour to a bowl and mix thoroughly. Add the turkey and mix thoroughly. Put aside in the fridge while you prepare the potatoes.
- Heat the oven to 350, peel the sweet potatoes and cut into 1/4 inch thick rounds (or whatever size you like)
- Drizzle with olive oil and toss in a roasting pan and bake for maybe 30 minutes? Check every 10 or so to stir them around and see if they are reaching the desired texture
- About 15 minutes into the roasting, begin boiling water in a medium sized pot while you heat some olive oil on medium in a pan and add the ground turkey mixture when the oil is hot. Chop it into smaller and smaller pieces as it cooks with the edge of your cooking utensil (it will be one big blob at first). Keep turning and chopping until you have bite size pieces that are cooked on all sides.
- When the water is close to boiling, add a good amount of salt (2 tbsp. perhaps), then the kale when comes to a full boil. Let the kale simmer here for about 4 minutes, then scoop out about a cup of the water and reserve. Drain the kale and put aside.
- Heat some peanut oil in a separate pan and add crushed garlic when hot. Sizzle but don't burn and then add the kale and sautee for about 10 minutes. Add the lemon juice while it sautees.
- Have the kale water on hand to add to the turkey in 1/2 cup portions when it begins to stick or dry out.
- Serve with a sprinkling of salt on the sweet potatoes.