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Roasted Sweet Potato With Ground Turkey & Pistachio Dressing (WEM)
Recipes | November 19, 2016
*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 originally 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
Ingredients:
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
Instructions:
- Preheat oven to 400F degrees.
- 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.
- 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.
- 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.
- 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.
Macros Per Portion:
Calories: 426.9
Carbs: 4.7 g
Net Carbs: 3.1 g
Fat: 32.1 g
Protein: 31.2 g
Private Member |
That dressing….YUM! Reminds me of a really tangy honey mustard or chickfila sauce 🙂
Private Member |
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 Member |
lake tahoe, nv, 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.
Private Member |
sometimes I cant find sweet potatoes… can I change instead for a cup of beans??
Private Member |
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 Member |
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!
Private Member |
I think it’s a matter of terminology. I think sherry vinegar is the same as red wine vinegar and champagne vinegar is white wine vinegar. I’m no chef so I could be wrong but I think that’s right. You can always looks it up on google
Private Member |
This is a really good recipe. I am going to make it for my kids and husband tomorrow and see how they like it.
Private Member |
Should i take the hole dressing over the 4 portions or just a 1/4?
Private Member |
Any ideas what to do with the rest of the dressing?
Private Member |
Salad maybe?
Private Member |
Is it really so much oil for the meat? 😮 it just seems too much to me :O
Private Member |
I thought the same thing, it seemed like a lot. I just cut it down to 1/3 cup, but even that seemed like a lot.
Private Member |
Actually I found out lately I was the one who was wrong because I have put all of the grapeseed oil which is in the ingredience with the meat, even the one which was just for the dressing. For the meat there is just one tablespoon which is right. My fault :/
Private Member |
I did this dish with my usual olive oil, balsamic vinegar, and spices dressing, and it was SO delicious! It was amazing!! Such a great recipe, Zuzka!
Private Member |
german living in malaysia
This tasted really delicious! But do I get it right, that the 1/4 cup of dressing is for all of the four portions? What are we supposed to do with the remaining dressing? Thank you! 🙂
Private Member |
lake tahoe, nv, usa
You can put it in the freezer – it will stay fresh for months!
Private Member |
german living in malaysia
awesome! Thank you! 🙂 btw… the meal plan is really great. delicious and I was surprised that I do not feel hungry although (for me) the meals look so small, haha. I love that you made it in a way so that we do not have to cook too often. Especially as a new mom I would not know how to spend so much time in the kitchen and this way it is so much easier to stick to it. I am also very excited about the fasting. I read so much about it and now I finally can test it. Today is my first fasting day. Let’s see how it goes. After 2 years not working out (first pregnancy, then healing of c-section, then back problems…) I am finally back because your bunny slope workouts are a great way for me to get back on track. Thank you so much for your fantastic work!