- 1/2 cup sweet potatoes – boiled and pureed (I make extra and freeze it)
- 1/2 cup butternut squash – boiled and pureed (I make extra and freeze it)
- 1 TBSP olive oil
- 1/2 cup red onion – chopped
- 1/2 cup celery – chopped
- 2 cloves garlic – minced
- 1/2 cup red pepper – chopped in small chunks
- 1 pound lean ground turkey
- 1/2 cup reduced-fat, low-sodium vegetable broth
- 1/4 cup tomato paste
- 1 TBSP Worcestershire sauce
- 1 tsp chilli powder
- Dash of pepper
- Whole wheat rolls
- 1/2 cup shredded cheddar cheese
- 1 avocado – sliced
Always be sure to rinse vegetables prior to cooking.
Cut sweet potatoes and squash into two-inch chunks and boil separately until soft
While those are boiling in separate pots… Chop onion, celery, red pepper, garlic and saute on medium heat with olive oil until tender.
Add the ground turkey breast and continuously break with a spoon and cook until no longer pink – about four minutes.
Stir in vegetable broth.
Drain sweet potatoes and butternut squash and puree, then add 1/2 cup of each
Mix in tomato paste, Worcestershire sauce, chilli pepper and a dash of pepper Cover with lid.
Simmer until the liquid is reduced– about 10 minutes
Toast whole wheat rolls and spoon mixture on top.
Sprinkle with a small amount of cheddar cheese and avocado chunks if desired.
As an option, serve open-face on a roll or with no role at all and on top of chopped romaine and spinach.
I serve with roasted red potatoes that we’ve cut into chunks, drizzled with olive, and baked at 400 degrees until tender and crispy on the outsides – about 25 minutes.