This dish is perfect for any meal, add an egg to the top, and it becomes a breakfast dish. It's a one-pan dish that is Whole30 and Paleo compatible.
• 2 lbs ground turkey
• 2 medium sweet potatoes, small dice and roasted
• 3 C fresh spinach
• 1/2 C dried cranberries
• 5 garlic cloves, minced
• 2 T Italian seasoning
• 1/4 C coconut aminos
• 3 tsp sea salt
• 1/2 C sun-dried tomatoes, roughly chopped
1. Preheat the oven to 400 degrees. Dice the sweet potatoes into 1-inch cubes and drizzle with avocado oil. Spread the diced sweet potatoes in a single layer on a sheet pan lined with parchment paper and sprinkle with 1 teaspoon of sea salt. Roast in the oven for 25-30 min. The sweet potatoes should have a golden color.
2. In a large skillet on medium heat, add about 1 tablespoon of avocado oil and the garlic. Cook for about 30 seconds and then add the turkey. Break up the turkey into small pieces and continue cooking until it’s no longer pink. Drain any excess liquid from the pan.
3. Add in the fresh spinach, dried cranberries, sun-dried tomatoes, Italian seasoning, coconut aminos, and 2 tsp sea salt. Stir together and continue mixing until the spinach is wilted.
4. Remove the pan from the heat and add in the roasted sweet potatoes. Stir everything together to thoroughly combine and serve.