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
Ingredients
- 1 lbground turkey (98-99% lean)
- 1sweet potato (peeled and spiralized*)
- 1eggplant (sliced into 1/2 inch pieces (or zucchini)*)
- ¼ cuponion (finely chopped)
- 1 tablespoonminced garlic
- 15 ozdiced tomatoes (liquid drained)
- 8 oztomato paste
- ½ teaspoonsalt
- ½ teaspoonpepper
- ¼ teaspoonchili powder
- ¼ teaspooncumin
- ⅛ teaspoonoregano
- ⅛ teaspooncardamom
- ½ teaspoontarragon (+ more for topping)
- 1 ½ tablespoonsextra virgin olive oil
- 1 cupunsweetened almond milk (or milk of choice)
- 1 tablespoonalmond flour
- 1 tablespooncoconut flour
Directions
- 1
Preheat oven 350 F and spray an 8x8 inch square casserole dish with nonstick cooking spray.
- 2
Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
- 3
Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
- 4
Place chopped eggplant in a bowl with all seasonings and toss to combine.
- 5
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.
- 6
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.
- 7
Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.
- 8
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.
- 9
Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
- 10
Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.