PROTEIN YUM - Chilli Cheese Sweet Potato Fries

 

Ingredients:

Potatoes

4 medium sweet potatoes, sliced into wedges

1 tablespoon Dr Zaks coconut oil, melted

½ teaspoon sea salt

Topping

1 zucchini

1 tablespoon coconut oil

⅓ cup onion, diced

1¼ pounds ground turkey (93% lean)

1 cup canned tomato sauce

1 cup canned crushed tomatoes, drained

¼ cup salsa

½ tablespoon chili powder

2 teaspoons garlic powder

1 teaspoon sea salt

 

Instructions:

  1. Preheat oven to 350° F. Toss potato wedges into melted coconut oil and sprinkle with salt. Lay on a nonstick baking sheet and bake for 30-32 minutes, or until tender.
  2. Shred zucchini, sprinkle with a little salt, and pat completely dry.
  3. Meanwhile, heat remaining coconut oil in a pan over medium heat.
  4. Add onions and sauté for 5 minutes. Add turkey and brown on all sides.
  5. Add the zucchini, tomato sauce, tomatoes and salsa, turn heat to low, and continue stirring.
  6. Add chili powder, garlic powder and salt and stir to combine.
  7. Plate the fries and top with chili turkey.
  8. Garnish with shredded cheese, avocado slices and green onions, if desired.

Nutrition Info:

Yield: 4 servings

Servings Size: ¼ recipe

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

 

Calories 395
Total Fat 14g
Total Carbs 48g
Protein 23g

About the Author

"I'm a happily married fitness freak and mom to three amazing, super-fit kids. My passion is creating original recipes and transforming unhealthy eats into healthy treats. I believe in balancing macro-nutrients as often as possible, and cooking to delight the ones I love in the cleanest, yummiest ways possible. As a nutrition coach, trainer and fitness instructor, I feel food is fuel, but it should also taste splendid, because after all, you only live once." Erin holds a B.A. in English and Master’s degree in Education, specializing Group X, children’s fitness and nutrition. She’s been a group exercise instructor for 14 years and was a Master Trainer for three years, traveling the country certifying hundreds of instructors and handling the nutrition portion of the company.
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