I have made this a few times in the last couple months, so I wanted to be sure to get it recorded before I lose the recipe! I have been subbing out the sweet potato for a regular potato but other than that follow the directions pretty closely. I love to make this on Monday and then have it on hand for breakfast during the week! I top it with one egg and have a delicious and hearty breakfast to power me through my morning!
Author: Amy Stafford (from A Healthy Life for Me)
Prep time: 8 mins
Cook time: 20 mins
Total time: 28 mins
Serves: 4
Ingredients
1 generous pound of Brussels Sprouts, halved
1 large sweet potato, cubed (or regular potato)
1 sweet onion, diced
1 large garlic clove, minced
1 cup of Roasted Red Pepper in olive oil, drained and chopped
1 pound of lean ground turkey
1/4 cup water
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
Dressing:
Juice from 1/2 of lemon
5 tablespoons of srirachia sauce (I use 5 heaping TEASPOONS instead)
1/4 cup of olive oil
2 tablespoon cilantro, chopped
Pinch of kosher salt
1/4 teaspoon black pepper
Directions
In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
Add oregano and red pepper flakes and stir to combine.
Remove turkey to a bowl.
Add onion and garlic to pan and cook 2-3 minutes stirring.
Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
Meanwhile add dressing ingredients to a bowl and whisk to combine.
Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.
