• 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 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper, if you like, then toss to coat.
• Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. 

• Peel, then mince or grate garlic. 
• Zest, then juice half the lime. Cut remaining lime into wedges. 

• In a large bowl, whisk together lime zest, lime juice and half the yogurt sauce. Add kale, then season with salt and pepper. Toss to coat. Set aside. 

• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
• When the pan is hot, add turkey. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** 
• Add almonds and garlic. Cook for 2 min, stirring often, until toasted. Season with salt and pepper, if you like.

• Peel, pit, then cut avocado into 1/4-inch pieces.
• Add sweet potatoes and avocado to the large bowl with kale, then toss to combine.
• Divide salad between plates. Top with turkey mixture. 
• Squeeze a lime wedge over top.
• Drizzle over the remaining yogurt sauce. 

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.** Disregard instructions to drain excess fat.