FALL
HARVEST
HASH
NUTRITION INFORMATION
380 Calories
40g Carbs
13g Fat
28g Protein
12g Sugar
2 carb, 1 protein & 1 fat serving
INGREDIENT LIST
Serves 6
1 lbs baby potatoes
1.5 lbs ground turkey, 93%
12 brussel sprouts, cut in half
2 TBS olive oil
1 tsp garlic powder
1 TBS honey
1/3 cup coconut aminos
1/2 tsp thyme
1/2 tsp parsley, dried
2 cups cubed butternut squash
INSTRUCTIONS
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Set oven to broil and line two baking sheets with aluminum foil.
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Cut baby potatoes and brussel sprouts in half and butternut squash into cubes.
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Toss butternut squash and brussels sprouts together in 1 TBS oil oil and sea salt and then potatoes separately in 1 TBS olive and sea salt.
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Roast until slightly browned. Brussels and butternut squash will be done before the potatoes but keep an eye on all. Everyones broil is different.
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While those are roasting, cook turkey meat with garlic powder, thyme and parsley fully. Drain liquid and set aside when done to cool.
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When veggies are done, mix butternut squash and brussel sprouts with turkey, honey and coconut aminos until well combined.
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Finally, top over roasted potatoes and enjoy!