Ingredients
Build the Plate
2 tbsp olive oil, extra virgin
1 unit onion, yellow diced
4 clove garlic minced
1 unit bell pepper diced
400 g sweet potato peeled and cut into 1/2-inch cubes
1 lb ground turkey
1 can chickpeas, canned, drained
2 unit tomato roughly chopped
1.5 tsp cumin, ground
1 tsp paprika
1 tsp oregano, dried
0.75 tsp salt, table
0.5 tsp black pepper, ground
1 unit lemon juiced
60 g spinach, fresh
about 2 large handfuls
2 tbsp tahini
drizzled over at the end
Method
Simple Prep
- 1
Heat the olive oil in a large, deep skillet or sauté pan over medium heat until shimmering.
- 2
Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
- 3
Stir in the garlic and bell pepper and cook for another 2 minutes until fragrant.
- 4
Add the sweet potato cubes to the pan, season with half the salt and pepper, and stir to coat. Cover and cook for 6–7 minutes, stirring once halfway through, until the sweet potato begins to soften.
- 5
Push the vegetables to the edges of the pan and add the ground turkey to the center. Break it apart with a spatula and cook, stirring and incorporating the vegetables as you go, for 5–6 minutes until the turkey is cooked through with no pink remaining.
- 6
Add the drained chickpeas, chopped tomatoes, cumin, paprika, oregano, and remaining salt and pepper. Stir everything together and cook uncovered for 4–5 minutes until the tomatoes soften and the liquid reduces slightly.
- 7
Squeeze the lemon juice over the pan and stir in the fresh spinach. Cook for 1–2 minutes, folding gently, just until the spinach wilts.
- 8
Remove from heat, drizzle the tahini evenly over the skillet, and serve directly from the pan.