← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil
• 1 Onion, diced
• 2 medium sweet potatoes (about 500 g), peeled and cut into 1.5 cm cubes
• 600 g turkey thigh mince
• 2 cloves Garlic, minced
• 1 red pepper, diced
• 1 tsp Cumin
• 1 tsp Smoked paprika
• ½ tsp Dried oregano
• ¼ tsp Cayenne pepper
• 1 tsp Salt
• 120 ml chicken stock
• 150 g Cherry tomatoes, halved
• 100 g baby spinach
• 1 tbsp Chives, snipped
• 1 Avocado, sliced, to serve (optional)

Method

1. Heat 1 tbsp of the oil in a large deep frying pan over medium heat. Add the onion and sweet potato with a pinch of salt and 3 tbsp water, cover and cook for 10–12 min, stirring once or twice, until the potato is just tender but still holding its shape. Tip onto a plate.
2. Add the rest of the oil and turn the heat up to medium-high. Add the turkey and cook for 6–8 min, breaking it up, until browned all over.
3. Stir in the garlic, pepper, cumin, paprika, oregano, cayenne and salt and cook for 2 min.
4. Return the sweet potato, pour in the stock and add the tomatoes. Simmer for 3–4 min, until most of the liquid has gone and the turkey is cooked through to 75°C (165°F).
5. Stir in the spinach until wilted, then scatter with chives and serve with avocado slices.

Tips

• About 30 g protein per serving.
• Don't cook the sweet potato all the way at the start; it finishes softening with the turkey and turns mushy if overdone. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

The Roasted Root BBC Good Food