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Tandoori Spiced Ground Turkey with Sweet Potato “noodles” and Roasted Asparagus

Updated: Mar 25, 2019

Tandoori Spiced Ground Turkey with Sweet Potatoes and Roasted Asparagus

Tandoori Spiced Ground Turkey with Sweet Potato “noodles” and Roasted Asparagus

Serves 4


Ground Turkey 12 oz

Tandoori Seasoning 2 tablespoons

Light coconut milk 1 cup

Tomato paste 3 oz

Onion, diced 1 small

Garlic, minced 3 cloves

Cilantro , chopped ¼ cup

Salt TT

Pepper TT

Sweet potato 2 large

Red wine vinegar 3 tablespoons

Asparagus 1 bunch

Olive oil ½ cup

Method of prep:

Preheat oven to 400 degrees. Peel and spiral slice sweet potatoes (zucchini or squash can be substituted if trying to cut carbs). Toss the spiralized potatoes in ¼ cup olive oil, red wine vinegar, 1 tsp salt, 1 tsp black pepper, and 1 tablespoon tandoori seasoning. Place potato spirals on a sheet tray and cook thoroughly (about 30 minutes). While the sweet potatoes are cooking, wash and trim asparagus. Toss in 3 tablespoons of olive oil. Season with salt and pepper. Roast in the oven for 10 minutes.

To make the turkey, heat a sauté pan or cast iron skillet over medium heat. Add remaining olive oil and onions. Cook onions to brown and soft. Add the garlic and tandoori seasoning and stir into a fragrant paste. Add turkey and brown on medium high heat until cooked thoroughly. Add the coconut milk and tomato paste and cook until thick (about 5 minutes stirring occasionally). Mix in half of the cilantro into the turkey mixture evenly.

To plate: Place a layer of “noodles” on the bottom of a plate. Top “noodles” with turkey and lean asparagus over the top. Garnish with remaining cilantro. Enjoy!

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