Ooo, fun new flavors! I love those. One of my favorite things to do (not kidding) is browse new grocery stores for fun ingredients I’ve never tried. Or just walk around my normal stores and see what fun things I can find that I haven’t ever used before. I’m cool like that. But hey, it helps me come up with fun new recipes and flavor profiles. Can’t blame me for that, right?
Using fresh lemongrass isn’t something I’ve dabbled in gotten the balls to try yet. Those long bamboo-like stalks are pretty intimidating am I right? It’s on my weird ingredient to-try list. For now I’m pretty content using this jarred Roland brand 
So THIS one of my go-to post-workout meals: whatever leftover protein I have in the fridge + leftover roasted sweet potatoes, throw it on a salad with avocado. Because usually when I come home from a lift/crossfit workout I’m ravenously hungry in a don’t-talk-to-me-or-I’ll-bite-your-face-off kind of way, so I’m all about getting food on the table/into my stomach as fast as possible. No time to wait for sweet potatoes to roast for like half an hour. SHEESH like who has time for that, right?
Solution: whenever you’re baking/roasting something in the oven, throw some extra sweet potatoes in there. You can bake them whole for about an hour at 375/400 or chop them up into bite-sized pieces, toss in 2 Tbsp oil (coconut is my favorite), and roast for about half an hour. Then you have leftovers for any day of the week!
- 1 Tbsp extra virgin olive oil
- 1 lb ground turkey
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp sliced lemongrass
- ½ tsp sea salt
- optional: 1-2 Tbsp fresh chopped basil
- 2 Tbsp coconut oil, melted
- 2 sweet potatoes, washed and dried, chopped into bite-sized pieces
- ½ tsp sea salt
- optional: additional spices - whatever you like! I love to substitute Penzey’s Trinidad Seasoning (a combination of lemon, garlic, ginger, and sea salt) or Trader Joe’s Garlic Salt for the sea salt.
- Mixed greens or spinach for each person
- 1-2 avocados, pits removed and diced
- Extra virgin olive oil, for drizzling
- Optional: 1-2 Tbsp fresh chopped onion
- Preheat your oven to 400 F. Line a baking sheet with parchment paper or a silicone baking sheet.
- Toss the chopped sweet potatoes with the melted coconut oil, sea salt, and spices, if you’re using them.
- Spread them out evenly on your baking sheet. When the oven is hot, pop them in and set the timer to 30 minutes.
- For the turkey, get out your cast iron skillet. Heat up the olive oil in the pan over medium heat. When the oil is hot, add your turkey, garlic, and ginger, breaking up the turkey with a wooden spoon into small pieces. Continue stirring and breaking up the turkey with your spoon until it is browned and cooked through, about 10 minutes. In the last minute or so of cooking, add the salt and stir in the lemongrass and basil. Adjust seasoning to taste.
- When the sweet potatoes are tender (you can easily pierce them with a fork), pull them out of the oven and allow to cool slightly.
- To assemble the salads, top a plate/bowl full of lettuce with sweet potato wedges, turkey, avocado, and onion. Drizzle with olive oil and devour.
Hi Dana. I highlighted this recipe as one of my favorites at this week’s AIP Recipe Roundtable. Thanks for creating it!
Thank you so much Eileen! I love this recipe too. It’s so simple to throw together and is packed with flavor! It’s one of my go-to lunches, and I always have roasted sweet potatoes on hand to throw on top 🙂
Sounds yummy, but how much turkey does the recipe use/call for?
Hi Kim,
It’s 1 lb of ground turkey for 3-4 people. thanks for catching that 🙂 Must’ve gone awry in my edits!