Turkish-Spiced Ground Turkey with Roasted Sweet Potato & Yogurt Sauce
Ingredients
- 1 poundground turkey
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1 teaspooncumin
- ½ teaspooncoriander
- ¼ teaspooncinnamon
- ·salt
- ·black pepper
- ½ cupplain yogurt
- 1lemon
- ¼ cupfresh mint
- ¼ cuppomegranate seeds or dried cranberries
- 2 cupspinach (loosely packed)
Prep
- 01
Cut 2 medium sweet potatoes into 1/2-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Juice 1 lemon.
- 05
Chop 1/4 cup fresh mint.
Method
- 01
Cut 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread on a baking sheet and roast at 425°F for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
- 02
While the sweet potatoes roast, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- 03
Add the minced garlic, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon cinnamon to the skillet. Stir and cook for 30 seconds until fragrant.
- 04
Add 1 pound ground turkey, breaking it apart as it cooks. Cook for 5 to 6 minutes over medium-high heat, stirring frequently, until no pink remains. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Stir the fresh spinach into the turkey mixture in batches until wilted, about 2 minutes total.
- 06
In a small bowl, whisk together 1/2 cup plain yogurt with the juice of 1 lemon and a pinch of salt to make a sauce.
- 07
Divide the roasted sweet potatoes and turkey mixture among bowls. Drizzle with the lemon-yogurt sauce, top with pomegranate seeds or dried cranberries and chopped fresh mint, and serve immediately.
Spice Tips
For warming depth, increase cinnamon to 1/2 teaspoon or add a pinch of cayenne to the turkey. For herbaceous freshness, stir extra chopped mint or cilantro into the yogurt sauce. A squeeze of fresh lime juice can brighten the finish.
Pomegranate seeds add brightness and crunch; dried cranberries work equally well if pomegranate is out of season. The recipe can be prepped up to 2 hours ahead — store the cut vegetables separately and hold the yogurt sauce until just before serving.