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Roasted Sweet Potato With Ground Turkey & Pistachio Dressing (WEM)

 | 20 Comments  | Lunch/Dinner, Nutrition, WEM


*Yields 4 portions

This is a great example of a healthy workout earned meal. Sweet potatoes are starchy carbs that come from the nature and offer a great source of fiber, potassium, vitamin C and other important vitamins.

If you exercise daily and don’t have any extra fat to lose, you can enjoy this meal without having to earn it with a workout.

If you don’t exercise regularly or you want to become lean, I would suggest you to earn this meal with high intensity training. Read more about FM / WEM  and BODY TYPES in my Nutrition Guide.

This recipe appeared in my book 15 Minutes To Fit where you can find a lot more delicious and easy to make healthy meals.

Dressing Ingredients:

  • 1/4 cup pistachios
  • 2/3 cup grapeseed oil
  • 1/4 small shallot (approx. 1 tablespoon)
  • 2 tablespoon sherry vinegar
  • 1 teaspoon champagne vinegar
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • salt & pepper to taste


  • 1 pound sweet potato, washed, diced into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • salt & pepper to taste
  • 1 tablespoon grapeseed oil
  • 1 pound ground turkey
  • 1/3 cup crushed pistachios
  • 1/2 cup chopped fresh parsley


  1. Preheat oven to 400F degrees.
  2. Place the sweet potatoes on a large baking sheet, drizzle with the olive oil, and toss to coat. Spread the potatoes into a single layer and season with salt and pepper. Roast for 30 to 40 minutes, turning them every 10  minutes, until they are brown on the outside and tender inside.
  3. When the potatoes are almost done, you can start preparing the turkey. Heat the grapeseed oil in a large skillet over medium-high heat and add the turkey (the oil should sizzle when you ad the turkey). Season with salt and pepper and stir frequently until the turkey is cooked through, about 10 minutes.
  4. Make the dressing: Place the pistachios, grapeseed oil, sherry vinegar, orange juice, lemon juice, champagne vinegar, shallot, salt, and pepper in a blender. Blend on high until smooth.
  5. In a large bowl combine the roasted sweet potatoes, cooked turkey, crushed pistachios, parsley, and about 1/4 cup of the dressing. Season with salt and pepper to taste. You can keep the rest of the dressing covered in the fridge. It should stay fresh for about a week.

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20 comments on “Roasted Sweet Potato With Ground Turkey & Pistachio Dressing (WEM)”

  1. private avatar image

    Private  | 

    That dressing….YUM! Reminds me of a really tangy honey mustard or chickfila sauce 🙂

  2. private avatar image

    Private  | 

    What is the serving size of this supposed to be? I know it says it makes four servings but I was wondering how much each should be.

    • private avatar image

      Private  |  Los Angeles, CA, USA

      About 1/2 lb in weight. These are large servings, but that doesn’t mean that you should eat the whole thing. Listen to your body and stop eating when you’re 80% full.

  3. private avatar image

    Private  | 

    sometimes I cant find sweet potatoes… can I change instead for a cup of beans??

  4. private avatar image

    Private  | 

    Is there any other kind of vinegar I can substitute sherry vinegar and champagne vinegar with? I couldn’t find them at the store. And can I use beef instead of turkey?

    • private avatar image

      Private  | 

      I substituted the sherry and champagne vinegars with rice one, the grapeseed oil with olive and coconut oil, and the turkey with beef, and it turned out awesome 😀 by next time I’m going to try to find those ingredients, I’m curious to see the difference. Thanks Z!

  5. private avatar image

    Private  | 

    This is a really good recipe. I am going to make it for my kids and husband tomorrow and see how they like it.

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