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Lemongrass Turkey & Roasted Sweet Potato Salad

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Lemongrass Turkey Salad with Sweet Potatoes

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One of my favorite things to do (not kidding) is browse new grocery stores for fun ingredients I’ve never tried. Or just walk around my normal stores and see what fun things I can find that I haven’t ever used before. I’m cool like that. So I decided to experiment with lemongrass to spice up a lunchtime salad, packed with healthy fats from avocado and filling roasted sweet potatoes!

Further Food Commentary:

Like carrots, sweet potatoes get their distinct orange color from their beta-carotene content. Beta-carotene, which is a provitamin A, is a fat-soluble vitamin; as such, this carotenoid is most efficiently absorbed into the body tissues when consumed with at least three grams of fat. This recipe includes coconut oil, olive oil, and avocado—all of which enhance beta-carotene absorption and concurrently provide healthy plant-based fat sources. Olive oil and avocado, in particular, are also high in vitamin E and anti-inflammatory omega 6 fatty acids, which are essential in combating pro-inflammatory autoimmune conditions.

By Ryan Warren, Nutritionist
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Lemongrass Turkey & Roasted Sweet Potato Salad

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:30 mins
  • Servings: 4

Ingredients

For the sweet potatoes:

2 tablespoon coconut oil, melted
2 sweet potatoes (washed, dried and chopped into bite-sized pieces)
½ teaspoon sea salt
optional: spices to taste

 

For the turkey:

1 pound ground turkey

1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon lemongrass
½ teaspoon sea salt
optional: 1-2 tablespoons fresh chopped basil

 

 

For the salad:

8 cups mixed greens or spinach
1-2 avocados, pits removed and diced
extra virgin olive oil, for drizzling
optional: 1-2 tablespoon fresh chopped onion

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or a silicone baking sheet.
  3. Toss the sweet potatoes with oil, sea salt, and spices, if you’re using them.
  4. Spread sweet potatoes evenly on baking sheet, and bake for 30 minutes, flipping halfway through cooking time.
  5. For the turkey, Heat olive oil in the cast iron skillet over medium heat.
  6. When the oil is hot, add turkey, garlic, and ginger, breaking up the turkey with a wooden spoon into small pieces.
  7. Continue stirring and breaking up the turkey with your spoon until it is browned and cooked through, about 10 minutes.
  8. In the last minute or so of cooking, add the salt and stir in the lemongrass and basil. Adjust seasoning to taste.
  9. To assemble the salads, top a plate/bowl full of lettuce with sweet potato wedges, turkey, avocado, and onion.
  10. Drizzle with olive oil and devour.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet. Toss the sweet potatoes with oil, sea salt, and spices, if you’re using them. Spread sweet potatoes evenly on baking sheet, and bake for 30 minutes, flipping halfway through cooking time. For the turkey, Heat olive oil in the cast iron skillet over medium heat. When the oil is hot, add 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. 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.

Nutrition Information

Per Serving:  Calories: 411; Total Fat: 27g; Saturated Fat: 10g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 4g; Cholesterol: 90mg; Sodium: 1278mg; Potassium: 733mg; Carbohydrate: 20g; Fiber: 6g; Sugar: 3g; Protein: 22g


Nutrition Bonus:   Iron:12%; Calcium: 4%; Vit A: 198%; Vit C: 12%

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Dana Monsees Health Expert
Real Food with Dana
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2 thoughts on “Lemongrass Turkey & Roasted Sweet Potato Salad”

  1. HolisticHealthinista

    I made this is recipe yesterday for lunch. It was so good! I used white sweet potato instead of orange ones. I roasted them in just coconut oil, pink Himalayan sea salt and ground black pepper. This way I could use leftovers in another dish :). I also used fresh mined cilantro instead of basil. Perfect simple and easy healthy meal to make when you don’t have much time!

    Reply ↓
    1. Real Food with Dana Post author

      Yay! So glad you liked it. The addition of white sweet potato sounds amazing! Will definitely have to try that one 🙂

      Reply ↓

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