with Fried Eggs and Pico de Gallo
Ingredients: Sweet potato • Ground turkey • Green pepper • Beefsteak tomato • Yellow onion • Grade A egg • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Allergens
Tags
Ground Turkey
250 g
Sweet Potato
2 unit(s)
Egg
2 unit(s)
Southwest Spice Blend
6 g
Yellow Onion
1 unit(s)
Tomato
1 unit(s)
Garlic, cloves
2 unit(s)
Lime
1 unit(s)
Tomato Sauce Base
2 tbsp
Green Bell Pepper
1 unit(s)
Oil
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl for pico de gallo in step 4.
- Core, then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut tomato into 1/4-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions, half the garlic, peppers and turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add Southwest Spice Blend, tomato sauce base and 1/4 cup (1/3 cup) water. Cook for 1-2 min, stirring often, until fragrant.
- Meanwhile, to a small bowl, add tomatoes, reserved 2 tbsp (4 tbsp) onions, remaining garlic, lime zest, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- In a medium non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high.
- Crack in eggs. Season with salt and pepper. Pan-fry 2-3 min, covered, until egg whites are set.** (NOTE: The yolks will still be runny! Also, if you like, pan-fry eggs using 1 tbsp oil instead of butter.)
- To the pan with turkey and veggies, add sweet potatoes, then toss to combine
- Divide turkey hash between bowls.
- Top with fried eggs.
- Spoon pico de gallo over top.
680
kcal
Calories
32
g
Fat
8
g
Saturated Fat
59
g
Carbohydrate
16
g
Sugar
11
g
Dietary Fiber
38
g
Protein
305
mg
Cholesterol
740
mg
Sodium
0.4
g
Trans Fat
1700
mg
Potassium
225
mg
Calcium
4
mg
Iron
with Roasted Veggies and Creamy Hummus
