Sweet potato turkey fennel bowl


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

Dollop of ricotta cheese (I use vegan brand Kite Hill)

Salt and pepper

Optional: roasted brazil nuts


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 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.


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