In a large skillet over medium heat, heat coconut oil. To the skillet, add the next 4 ingredients (turkey through salt and pepper).
Cook for 10 minutes, stirring occasionally, until turkey is cooked through and sweet potato is tender. Remove turkey mixture from the skillet.
To the skillet, add the remaining 5 ingredients (balsamic vinegar through cilantro) and reduce heat to low. Using a wooden spoon, deglaze the skillet, scraping the bottom and stirring to incorporate remnants of the turkey mixture.
Cook for 10 minutes, until sauce has thickened. Return turkey mixture to the pan, stir and serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 314 Calories; 5g Fat (14.3% calories from fat); 50g Protein; 15g Carbohydrate; 1g Dietary Fiber; 121mg Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain (Starch); 6 Lean Meat; ½ Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.