Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey Sweet Potato Hash with Zucchini

Total time45 min

Prep time15 min

Cook time30 min

Oral Allergy Syndrome Friendly Ginger-Turmeric Turkey Sweet Potato Hash with Zucchini

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Ingredients

4 servings

Hash

1 lb ground turkey
1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
2 medium zucchini (about 12 oz total), cut into ½-inch dice
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
½ tsp dried thyme
¾ tsp fine sea salt, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
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This ingredient likely doesn’t work for the diet.

Instructions

1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a knife, about 10–12 minutes. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly golden and just tender, about 4–5 minutes. Transfer to the plate with the sweet potato.

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