This recipe ticks all the boxes; low carb, high in protein and includes all those vegetables we just don’t get enough of. Turkey is a great alternative to ordinary mince as it is high in tryptophan the precursor to serotonin, making it a feel good food. Enjoy!
- 1 onion, diced
- 1 carrot, finely diced
- 1 zuchinni, diced
- 2 cloves garlic, crushed
- 3 sticks celery, finely chopped
- 1 chilli, finely chopped
- 1 large kale leaf (or more), pulled off stem and chopped
- 250g tomatoes, blitzed in processor or blender
- 500g turkey mince
- salt and pepper
- 1 small sweet potato
1. Warm wok or large frying pan on medium heat, add olive oil to heat then add onion and garlic.
2. When onion starts to turn translucent, add carrot.
3. When carrot starts to soften, add celery. Cook for about 5mins.
4. Add zucchini and chilli.
5. Warm a frying pan and start cooking turkey.
6. Add the tomatoes to the vegetable mixture and stir well.
7. When turkey is cooked, add it to the vegetable mixture.
8. Wipe excess oil out of frying pan and then use this pan to cook your sweet potato noodles for 5-10 minutes until cooked through but still firm – spray with a little olive oil spray if needed or splash with a little bit of water for softer noodles.
9. Stir the kale through the turkey, season with salt and pepper.
10. Serve and enjoy!
To make sweet potato noodles
I use a Betti Bossi Vegetable Twister and highly recommend investing in one! Before I got the twister I would make my zucchini pasta using a course grater so you could probably do the same with the sweet potato but beware of grating your fingers!
Spiralised vegetables are delicious! You can also use zucchini with the recipe.