We realise that our last recipe involved turkey as well, however we find it is a really underrated type of meat! It is also high in protein and low in fat. Turkey breast is available at Woolworths and Coles as well as all good butchers.I had a similar turkey salad bowl at a health food cafe recently and loved it so much I have made my own version. This is a delicious, nutritious and colourful bowl of goodness! It may seem like a long list of ingredients but the end result is really worth it. You can prepare the remaining ingredients whilst the sweet potato is cooking. Make sure to only add the dressing just before you eat the salad; otherwise the salad goes limp! The bowl does taste delicious without the dressing as well.
Ingredients Salad
- 450g sweet potato, peeled and cut into 3cm pieces
- Extra-virgin olive oil
- 400g turkey breast, cut into even 5cm strips
- 1 bunch kale, stems discarded and leaves roughly chopped
- ¼ cup roughly chopped almonds
- 3 tablespoons goji berries, immersed in water for 5 minutes to soften, then drained
- 2 tablespoons reduced sugar cranberries
- 2 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons sunflower seeds
- 2 handfuls baby spinach
- 125g / 1 punnet alfalfa sprouts
Avocado and Mustard Dressing
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 medium ripe avocado, mashed
Cooking
- Preheat the oven to 200 degrees Celsius. Line a baking tray with baking paper. Combine the sweet potato with 2 teaspoons oil and salt & pepper in a large bowl, then place the potato on the tray in a single layer. Roast for 30 minutes or until tender.
- Meanwhile, cook the turkey. Heat 1 tablespoon oil in a large fry pan over high heat and swirl to coat the pan. Add the turkey pieces and cook for 5-6 minutes, stirring regularly or until lightly golden and cooked through. Remove the turkey and place in a large serving bowl.
- Add the kale to the now empty pan, lower the heat to medium and add a splash of water and salt. Stir well then place the lid on the pan and cook until the kale wilts, stirring often and adding a splash more water if the kale is sticking to the pan. Remove the kale from the pan when cooked.
- Combine all the dressing ingredients in a small bowl along with 2 tablespoons water and stir well.
- Add the cooked sweet potato and kale, almonds, softened goji berries, cranberries, both types of seeds, baby spinach and alfalfa sprouts to the turkey. Toss well to combine.
Divide the salad into four even bowls. Top each salad with ¼ of the dressing and stir well.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 30 minutes
