Turkey Free Whole30 Salsa Verde Turkey Apple Breakfast Bowl
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Learn more →Ingredients
4 servings
For the salsa verde
- 4 tomatillos, husked and quartered
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the bowl
- 1 medium sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 medium apple, cored and diced (about 1 cup)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups baby spinach
For the eggs
- 4 large eggs
- 1 tsp olive oil
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Make the salsa verde: combine the tomatillos, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a blender or food processor and pulse until the mixture is coarsely blended but still has some texture, about 8–10 pulses. Taste and adjust salt. Set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on the outside and tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
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