Roasted Turkey with Sweet Potato and Broccoli

Ingredients

For 1 serving

• 200 g (7 oz) turkey breast fillet
• 250 g (9 oz, 1 medium-large) sweet potato
• 100 g (about 1 cup) broccoli florets
• 10 ml (2 tsp) olive oil
• Salt and pepper

Instructions

1. 1Heat the oven to 250 °C (480 °F) and line a baking tray with parchment paper.
2. 2Peel the sweet potato if you like and cut it into cubes or wedges about 2 cm (¾ in) thick. Spread them on the tray, season with salt, drizzle with the olive oil and toss to coat.
3. 3Season the turkey with salt and pepper on both sides and place it on the same tray, next to the sweet potato.
4. 4Roast for 20 to 25 minutes, until the sweet potato is soft with browned edges and the turkey is cooked through.
5. 5Meanwhile, bring a pot of salted water to a boil and cook the broccoli for 5 to 7 minutes, until tender but still bright green. Drain it and serve with the turkey and sweet potato.

Tips

• 💡 Put the drained broccoli into cold water for a couple of minutes. It stops cooking, stays bright green and keeps a slight crunch.
• 💡 If the fillet is thicker than about 3 cm (1¼ in), slice it in half horizontally so it cooks as fast as the sweet potato. It is done when the center reaches 74 °C (165 °F).
• 💡 Sprinkle smoked paprika or garlic powder over the turkey and sweet potato for extra flavor without extra calories.
• 💡 This dish works well for meal prep and keeps in the fridge for up to 3 days.