Paleo Turkey Sweet Potato Casserole
Paleo Turkey Sweet Potato Casserole is protein and veggie packed with a delicious dairy free sauce. This dinner delicious dinner is easy and family approved. Gluten Free + Paleo + Low Calorie
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dinner
Cuisine: American, Dinner
Diet: Gluten Free
Servings: 6 servings
Calories: 278kcal
Preheat oven 350 F and spray an 8x8 inch square casserole dish with nonstick cooking spray. Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns. Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
Place chopped eggplant in a bowl with all seasonings and toss to combine.
Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture. Place in the oven and bake 15 minutes.
While baking, make the sauce. Add olive oil with almond and coconut flours to a small pot and bring to a boil. Boil the olive oil, almond and coconut flour. Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.
Continue whisking another 10 minutes until the sauce reduces to half. Remove the casserole from the oven and top with the sauce from the pot.
Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.
- 1/6 of the casserole equals one serving.
- You can chop, spiralize or use my easy kitchen hack with the apple slicer to prep the veggies. Have fun with it!
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Serving: 1serving | Calories: 278kcal | Carbohydrates: 29g | Protein: 28.5g | Fat: 2.6g | Saturated Fat: 0.2g | Cholesterol: 45.5mg | Sodium: 1193mg | Fiber: 6.7g | Sugar: 13.3g