Author Notes
A Paleo Turkey Sweet Potato Casserole layered with eggplant, tomato, bright herbs and a nutty sauce. A protein packed dinner that’s super easy to make! —Megan Olson
Ingredients
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1 pound
extra lean ground turkey
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1
medium sweet potato, peeled & spiralized
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1
medium eggplant, sliced into 1/2 inch pieces (or zucchini)
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1/4 cup
chopped onion
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1 tablespoon
minced garlic
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1
15 oz can petite diced tomatoes, liquid drained
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1
8 oz can tomato paste
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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1/4 teaspoon
chili powder
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1/4 teaspoon
cumin
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1/8 teaspoon
oregano
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1/8 teaspoon
ground cardamom
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1/2 teaspoon
tarragon flakes + more for topping
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1 1/2 tablespoons
extra virgin olive oil
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1 cup
unsweetened almond milk or milk of choice
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1 tablespoon
almond flour
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1 tablespoon
coconut flour
Directions
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Preheat oven 350 degrees and spray an 8x8 inch square casserole dish with nonstick cooking spray
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Heat a large pan over medium heat
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Add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns
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Stir in the tomato paste and tomatoes to combine with the turkey
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Add sweet potatoes cooking until slightly softened
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Place chopped eggplant in a bowl with all seasonings, toss to combine
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Layer the eggplant on the bottom of the casserole dish
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Top with turkey and sweet potato mixture
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Place in the oven and bake 15 minutes
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While baking, heat a small pot to a boil and add olive oil with almond and coconut flours
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Stir for 1 minute until it thickens then reduce to medium high heat
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Slowly add almond milk to the pan whisking as you stir
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Continue to whisking another 10 minutes until the sauce reduces to half
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Remove the casserole from the oven and top with sauce
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Place in the oven and cook another 40-45 minutes until the top of the casserole has browned
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Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately
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