USA · Meat Dishes
Spiced Butternut-Sweet Potato Bowl
Roasted butternut squash and sweet potato together, ground turkey with warm autumn spices, cottage cheese, avocado, and hot honey.
Ingredients
- butternut squash350 g
- sweet potatoes350 g
- lean ground turkey500 g
- cottage cheese200 g
- avocados2 piece
- hot honey2 tbsp
- olive oil2 tbsp
- garlic cloves3 piece
- cinnamon0.5 tsp
- ground nutmeg0.125 tsp
- smoked paprika1 tsp
- cumin0.5 tsp
- garlic powder0.5 tsp
- salt1 tsp
- black pepper0.5 tsp
- chili flakes0.5 tsp
Method
- 1Preheat the oven to 220°C (425°F). Peel and seed the butternut squash and cut into 2.5 cm cubes. Peel the sweet potato and cut into slightly smaller 1.5 to 2 cm cubes.
- 2Toss both together on a large lined baking sheet with 1 tablespoon olive oil, cinnamon, nutmeg, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer. Roast 28 to 32 minutes, flipping once halfway.
- 3While the vegetables roast, heat the remaining olive oil in a skillet over medium heat. Add minced garlic and stir 30 seconds. Add the ground turkey and break it apart. Cook 5 to 6 minutes.
- 4Add cumin, the remaining smoked paprika, chili flakes, salt, and pepper to the turkey. Stir well and cook 2 more minutes.
- 5Season the cottage cheese with a pinch of salt and black pepper.
- 6Assemble: roasted squash and sweet potato as the base, turkey alongside, cottage cheese in its own zone, half an avocado per bowl. Drizzle hot honey over everything.