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.