Components Components for at the least 5 servings: Topping 3 medium candy potatoes (~300g every) 1/4 cup 2% Greek yogurt 1 tsp cinnamon* Filling 1.5 lb further lean turkey 1 tsp minced garlic 1 can (15oz) low sodium black beans (drained) 2 Roma tomatoes (diced) 1 cup frozen peas 1 cup frozen corn 2/3 cup crimson onion 1 cup shredded carrots Condiments & seasonings: 1 cup low sodium pure BBQ sauce 1/8 cup Dijon mustard 1 tbsp smoked paprika 1.5 tsp chili powder 1 tsp cayenne* Sea salt & pepper to style Garnish
Steps Steps: Set oven to 420F. Rinse the candy potatoes and place them in a big pot and add water till they’re utterly lined. Boil the candy potatoes for about 25 minutes or till they’re delicate and might be pierced with a fork. Enable them to barely cool, then chop the ends off the candy potato and peel the pores and skin off. Chop the flesh into items and place them in a bowl. Add Greek yogurt to the bowl and mash with a potato masher or combine utilizing a hand blender/mixer. I like to recommend utilizing a hand mixer when you have one in order that the potatoes are whipped and fluffy. Put aside. Set a nonstick skillet on medium-high warmth, spray with coconut oil and sauté crimson onions with garlic. Cook dinner till the crimson onions flip brown and translucent. Toss in lean floor turkey and chop and stir with a wood spatula. Add the seasonings (apart from the BBQ sauce and Dijon) and proceed to stir. Then, add diced tomatoes and black beans. Stir shortly to make sure it’s all combined collectively. Then add frozen greens and carrots. Stir. Scale back warmth to medium and pour within the BBQ sauce and Dijon mustard. Stir totally, guaranteeing that the sauce is evenly unfold all through the combination. Add the combination to particular person baking tins or a big casserole dish. Then, prime with the whipped candy potatoes. If you want so as to add cheese, then evenly unfold the cheese over every particular person casserole or the big baking dish.