3 large sweet potatoes ( peel off the bumps and dark spots) sliced
1 large fennel bulb sliced lengthwise
4 handfuls of arugula
1lb lean ground turkey
1/2 cup of olive oil
1/2 tsp Calm The F Down - Adaptogenic Herb Compound
Dollop of ricotta cheese (I use vegan brand Kite Hill)
Salt and pepper
Preheat oven to 425 degrees.
In a large bowl, toss fennel and potatoes with 1/4 cup of olive oil and salt (I prefer Himalayan sea salt).
Spread out evenly onto a baking sheet. Cook for 30 minutes, stirring once.
While the potato mixture is cooking. Heat 1/4 cup of olive oil in a saute' pan on medium high. Give it about 2-3 minutes to warm up. Add the turkey, sprinkle with herb compound and cook until brown and slightly crispy on the bottom. This usually take about 10 minutes or so.
Place the arugula in a large salad bowl. Pour in turkey and potato mixture. Sprinkle with salt and pepper, top with ricotta cheese. Optional: sprinkle with roasted brazil nuts. The extra crunch on top is perfection.