Paleo Turkey Sweet Potato Casserole With Eggplant & Tomato

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 Eggplant, medium
  • 1 tbsp Garlic
  • 1/4 cup Onion
  • 1/8 tsp Oregano
  • 1 Sweet potato, medium
  • 1/2 tsp Tarragon flakes + more
  • 1 15 oz can Tomatoes, petite

• Canned Goods

  • 1 8 oz can Tomato paste

• Baking & Spices

  • 1 tbsp Almond flour
  • 1/8 tsp Cardamom, ground
  • 1/4 tsp Chili powder
  • 1 tbsp Coconut flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1 cup Almond milk or milk, unsweetened

Found on skinnyfitalicious.com

Description

Ingredients

• 1 lb extra lean ground turkey
• 1 medium sweet potato, peeled & spiralized*
• 1 medium eggplant, sliced into ½ inch pieces (or zucchini)*
• ¼ cup of chopped onion
• 1 tbsp minced garlic
• 1 15 oz can petite diced tomatoes, liquid drained
• 1 8 oz can tomato paste
• ½ tsp salt
• ½ tsp pepper
• ¼ tsp chili powder
• ¼ tsp cumin
• ⅛ tsp oregano
• ⅛ tsp ground cardamom
• ½ tsp tarragon flakes + more for topping
• 1½ tbsp extra virgin olive oil
• 1 cup unsweetened almond milk or milk of choice
• 1 tbsp almond flour
• 1 tbsp coconut flour

Directions

• Preheat oven 350 F and spray an 8x8 inch square casserole dish with nonstick cooking spray.
• Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
• Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
• Place chopped eggplant in a bowl with all seasonings and toss to combine.
• Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture.
• Place in the oven and bake 15 minutes.
• While baking, heat a small pot to a boil and add olive oil with almond and coconut flours.
• Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.
• Continue whisking another 10 minutes until the sauce reduces to half.
• Remove the casserole from the oven and top with sauce.
• Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
• Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.

Nutrition