Turkey Roast with Sweet Potato and Sweet Cabbage Salad

Ingredients

• Turkey150 g
• Sweet Potato1 medium (180 g)
• Cabbage1 cup (90 g)
• Carrot1/2 medium (30 g)
• Mustard1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Yogurt1/4 cup (60 g)
• Stevia1 packet (1 g)

Instructions

1. 1

   Step 1

   Peel and slice the sweet potato. Place in boiling water and boil for approximately 10-12 minutes.

2. 2

   Step 2

   When the sweet potato is tender, remove and drain. Season with salt and pepper.

3. 3

   Step 3

   Place the grill or a griddle over high heat. Meanwhile, season the turkey with salt and pepper.

4. 4

   Step 4

   Once the grill is heated, add the meat and cook for 4 minutes per side over medium heat or until desired doneness.

5. 5

   Step 5

   For the salad, peel the carrot and grate.

6. 6

   Step 6

   Cut the cabbage into strips and mix with the carrot. If desired, you can chop the cabbage.

7. 7

   Step 7

   For the dressing, mix the yogurt with the mustard, lemon juice and stevia.

8. 8

   Step 8

   Pour the dressing over the salad and season to taste.

9. 9

   Step 9

   Serve the turkey with sweet potato and cabbage salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Roast with Sweet Potato and Sweet Cabbage Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.