Poêlée de dinde et de patates douces façon sud-ouest

Faites le plein

Très riche en fibres

Riche en protéines

Rapido

Poêlée de dinde et de patates douces façon sud-ouest

avec œufs frits et pico de gallo

8 min

Difficulté: 1/3

Ingrédients : Patates douces • Dinde haché • Poivron vert • Tomate beefsteak • Oignon jaune • Œuf de catégorie A • Lime • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Mélange d’épices sud-ouest (épices, poudre de paprika, poudre d'ail, poudre d'oignon, sel, fines herbes, huile de canola, oléorésine de paprika, dioxyde de silicium) • Ail.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Riche en protéines

Dinner-bowls

Rapido

Nouveau

Ingrédients

Dinde hachée

250 g

Patates douces

2 unit(s)

Œuf

2 unit(s)

Mélange d'épices Sud-Ouest

6 g

Oignon jaune

1 unit(s)

Tomato

1 unit(s)

Gousses d'ail

2 unit(s)

Lime

1 unit(s)

Base de sauce tomate

2 tbsp

Poivron vert

1 unit(s)

Huile

2 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Beurre

1 tbsp

Preparation

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.)