Ground turkey (lean): 85g (3 oz), Sweet potato: 100g (1 small, diced), Kale: 30g (1 cup, chopped), Bell pepper (red): 50g (1/2 cup, diced), Onion: 25g (1/4 cup, diced), Garlic: 3g (1 clove, minced), Chicken broth (low-sodium): 60ml (1/4 cup), Olive oil: 5ml (1 tsp), Paprika: 1g (1/4 tsp), Cumin: 1g (1/4 tsp), Dried thyme: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat 5ml olive oil in a large skillet over medium heat. 2. Add 25g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 85g ground turkey, 1g paprika, 1g cumin, 1g dried thyme, a pinch of salt, and 1g black pepper. Cook until browned, about 5 minutes. 5. Add 100g diced sweet potato and 50g diced bell pepper. Stir to combine. 6. Add 60ml chicken broth, cover, and cook for 10-12 minutes until sweet potato is tender. 7. Add 30g chopped kale and cook until wilted, about 2-3 minutes. 8. Serve hot.
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