Ground Turkey Sweet Potato Casserole (Paleo)
This sweet potato and Ground Turkey Casserole is a hearty, flavorful, and nutritious meal made with lean turkey, sweet potatoes, and a creamy, dairy-free sauce. Perfect for meal prepping, it's a wholesome dish that satisfies, pairs well, and is packed with protein and fiber!
Servings: 6 servings
Ingredients
For the Casserole:
- 1 lb ground turkey 98-99% lean
- 1 sweet potato peeled and spiralized*
- 1 eggplant sliced into 1/2 inch pieces (or zucchini)*
- ¼ cup onion finely chopped
- 1 tablespoon minced garlic
- 15 oz diced tomatoes liquid drained
- 8 oz tomato paste
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ⅛ teaspoon oregano
- ⅛ teaspoon cardamom
- ½ teaspoon tarragon + more for topping
For the Sauce:
- 1 ½ tablespoons extra virgin olive oil
- 1 cup unsweetened almond milk or milk of choice
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
Instructions
- 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.
Video
Notes
- 1/6 of the casserole equals one serving.
- Brown the turkey until it’s just cooked through to keep it juicy. Overcooking can result in a dry texture.
- For quick chopping use an apple slicer to dice the eggplant.
- For an even easier prep and cleanup process, use a cast-iron skillet for the entire cooking process, then transfer it directly to the oven to bake.
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the oven at 325°F, microwave, or sauté in a skillet to bring it back to life.
Nutrition
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