CURRIED TURKEY SLOPPY JOES IN SWEET POTATO BOWLS
1 tablespoon olive or avocado oil
1 pound ground turkey
1 yellow onion, chopped
2 bell peppers (1 red, 1 green), chopped
2 pitted medjool dates (soaked in hot water for 20 minutes)
1 14.5 ounce can tomato sauce
2 tablespoons curry powder
¼ cup canned coconut milk
1 teaspoon garlic powder
½ teaspoon ginger
½ teaspoon turmeric
½ teaspoon salt
1 teaspoon apple cider vinegar
3 large sweet potatoes
Preheat the oven to 400 degrees.
Chop the ends off of the sweet potatoes so the base is at least 1 inch around. Then slice it in half width-wise. Place the sweet potatoes on a foil lined baking sheet with the large end down and small end up.
Bake for 30 minutes then flip and bake for an additional 25 minutes.
While the sweet potatoes are baking, place a large skillet over medium high heat. Add in oil, then onions and bell peppers. Cook until they become more translucent and soft, about 10 minutes.
Then add ground turkey to the pan. Break up the turkey a lot with a wooden spoon so the pieces are small and let brown.
Meanwhile, combine dates, tomato sauce, curry powder, coconut milk, garlic powder, ginger, turmeric and salt to a blender and blend until dates have broken down and the mixture is creamy. Once the turkey is cooked, add the tomato curry mixture to the pan and bring to a simmer. Let simmer for a few minutes then add apple cider vinegar and salt to taste.
Once the sweet potatoes are down cooking, let them cool for 10 minutes and then scoop a little of the center of the sweet potato out to create a bowl. Add curried turkey sloppy joe mix to the bowl, garnish with a little parsley and enjoy!
(I used 93/7 ground beef instead of ground turkey. The information below is for sloppy joes only--does not include sweet potatoes. Makes 0.5 cup servings.)
Per serving: Calories: 111; Fat: 5g, Carbs: 6g, Protein: 10g
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