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Brussels Sprout Sweet Potato Hash is not only uber healthy but packed full of spicy flavor.
A friend posted a picture of a brussels sprout dish with bacon and sweet balsamic vinegar glaze on instagram and I got hungry, then I got to thinking about how I could make something similar with out the bacon (sorry bacon lovers) a protein that was leaner and with a bit of a spicy kick. I have really been a really good girl lately eating a diet loaded with fresh clean veggies and lean protein. I have been feeling better for it, loads more energy and getting a great night sleep.
One of the keys to being successful at eating all those fresh veggies and lean proteins is of course grocery shopping in the produce section, not the freezer or can good section, but also having recipes that are easy, delicious and simple to pull together. This dish is a one pot wonder, no other baking dishes required (I love an easy clean up), is Paleo (Sriaracha sauce is fine in small amounts) and Gluten Free. I made enough so I would have leftovers and had it for my lunch the next day. Yep it reheated just fine.
Note: You could substitute Bison/Buffalo in place of the turkey to keep this dish lean.
Brussels Sprout Sweet Potato Hash:
- 1 generous pound of Brussels Sprouts, halved
- 1 large sweet potato, cubed
- 1 sweet onion, diced
- 1 large garlic clove, minced (about 1 tablespoon)
- 1 cup of Roasted Red Pepper in olive oil, drained and chopped
- 1 pound of lean ground turkey
- ¼ cup water
- ½ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- Juice from ½ of lemon
- 5 tablespoons of srirachia sauce
- ¼ cup of olive oil
- 2 tablespoon cilantro, chopped
- Pinch of kosher salt
- ¼ teaspoon black pepper
- In a large cast iron or heavy skillet add turkey and cook over medium heat, until cooked through.
- Add oregano and red pepper flakes and stir to combine.
- Remove turkey to a bowl.
- Add onion and garlic to pan and cook 2-3 minutes stirring.
- Add Brussels Sprouts, Sweet Potato, Red Pepper and water to pan. Cover with lid and cook 5-7 minutes, until potato and sprouts can be easily pierced with fork, but sprouts are still bright green.
- Meanwhile add dressing ingredients to a bowl and whisk to combine.
- Add meat back to vegetables in pan and top with dressing. Stir to combine and serve.