Turkey and Sweet Potato Stew

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Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Ingredients

1 tablespoon coconut oil
2 large shallots chopped
1 clove garlic minced
1 pound ground turkey
2 large stalks celery chopped
2 medium sweet potatoes peeled and cubed
1 tablespoon ground cumin
Sea salt and freshly ground black pepper to taste
4 cups low sodium chicken broth
2 cups chopped kale

Instructions

In a large pot over medium heat, heat the coconut oil. To the oil, add the shallots and garlic and cook for 5 minutes.
To the shallot mixture, add the turkey and cook for 5 minutes, until brown.
To the turkey, add the next 4 ingredients (celery through salt and pepper). Stir and cook for 5 minutes, then add the chicken broth and kale and stir.
Reduce heat to low and cover pot. Simmer for 15 minutes, until turkey is cooked through and vegetables are tender. Serve warm.

Notes

SERVING SUGGESTION: Baby spinach-beet salad. (Remove stems from baby spinach; roughly slice then place in a large bowl. Slice cooked or raw beets into “matchsticks” and arrange over baby spinach. Drizzle with extra virgin olive oil and balsamic vinegar).

NUTRITION: 347 Calories; 14g Fat (34.8% calories from fat); 34g Protein; 23g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 668mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 Fat.

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