2 sweet potatoes, washed and dried, chopped into bite-sized pieces
½ tsp sea salt
optional: additional spices - whatever you like! I love to substitute Penzey’s Trinidad Seasoning (a combination of lemon, garlic, ginger, and sea salt) or Trader Joe’s Garlic Salt for the sea salt.
For the salad:
Mixed greens or spinach for each person
1-2 avocados, pits removed and diced
Extra virgin olive oil, for drizzling
Optional: 1-2 Tbsp fresh chopped onion
Directions
Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silicone baking sheet.
Toss the chopped sweet potatoes with the melted coconut oil, sea salt, and spices, if you’re using them.
Spread them out evenly on your baking sheet. When the oven is hot, pop them in and set the timer to 30 minutes.
For the turkey, get out your cast iron skillet. Heat up the olive oil in the pan over medium heat. When the oil is hot, add your turkey, garlic, and ginger, breaking up the turkey with a wooden spoon into small pieces. Continue stirring and breaking up the turkey with your spoon until it is browned and cooked through, about 10 minutes. In the last minute or so of cooking, add the salt and stir in the lemongrass and basil. Adjust seasoning to taste.
When the sweet potatoes are tender (you can easily pierce them with a fork), pull them out of the oven and allow to cool slightly.
To assemble the salads, top a plate/bowl full of lettuce with sweet potato wedges, turkey, avocado, and onion. Drizzle with olive oil and devour.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/lemongrass-turkey-and-roasted-sweet-potato-salad/