Turkey with Sweet Potato Puree and Strips of Vegetable Roll

Ingredients

• Turkey Breast150 g
• Mozzarella Cheese1 slice (25 g)
• Sweet Potato1 medium (180 g)
• Zucchini1/2 count (100 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need the sweet potato already washed, peeled and cut into small pieces.

2. 2

   Step 2

   Boil the sweet potato in salted water for 10 minutes or until tender. Remove and drain.

3. 3

   Step 3

   In the meantime, you can make the turkey roll: Place the turkey on a cutting board, cut it in half lengthwise. Smash with a meat pounder and add salt and pepper.

4. 4

   Step 4

   Put the mozzarella cheese in chunks on top of the turkey, wrap and tie with a kitchen string.

5. 5

   Step 5

   Heat 1/3 of the oil in a medium heated pan. Add the roll and brown all the sides so it is well cooked on the inside.

6. 6

   Step 6

   At the same time, cut the carrot and zucchini in thin strips. Stir-fry on another pan with 1/3 of the oil and a pinch of salt for 5-7 minutes.

7. 7

   Step 7

   Remove from the heat and then remove the kitchen string carefully.

8. 8

   Step 8

   For the sweet potato puree: Put the sweet potato in a bowl and smash until desired consistency and then add the remaining oil. Optional: Add stevia.

9. 9

   Step 9

   Serve the roll in slices, the sweet potato puree and the vegetables on a plate. Add salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey with Sweet Potato Puree and Strips of Vegetable Roll can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.