Paleo Ground Turkey Sweet Potato Casserole With Eggplant & Tomato

January 12, 2016
0 Ratings
Photo by Megan Olson
  • Makes 6
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

What You'll Need
  • 1 pound extra lean ground turkey
  • 1 medium sweet potato, peeled & spiralized
  • 1 medium eggplant, sliced into 1/2 inch pieces (or zucchini)
  • 1/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 15 oz can petite diced tomatoes, liquid drained
  • 1 8 oz can tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/8 teaspoon oregano
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon tarragon flakes + more for topping
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 cup unsweetened almond milk or milk of choice
  • 1 tablespoon almond flour
  • 1 tablespoon coconut flour
  1. Preheat oven 350 degrees and spray an 8x8 inch square casserole dish with nonstick cooking spray
  2. Heat a large pan over medium heat
  3. Add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns
  4. Stir in the tomato paste and tomatoes to combine with the turkey
  5. Add sweet potatoes cooking until slightly softened
  6. Place chopped eggplant in a bowl with all seasonings, toss to combine
  7. Layer the eggplant on the bottom of the casserole dish
  8. Top with turkey and sweet potato mixture
  9. Place in the oven and bake 15 minutes
  10. While baking, heat a small pot to a boil and add olive oil with almond and coconut flours
  11. Stir for 1 minute until it thickens then reduce to medium high heat
  12. Slowly add almond milk to the pan whisking as you stir
  13. Continue to whisking another 10 minutes until the sauce reduces to half
  14. Remove the casserole from the oven and top with sauce
  15. Place in the oven and cook another 40-45 minutes until the top of the casserole has browned
  16. Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately

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