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Turkey Breakfast Butternut Bowl
A warm breakfast bowl filled with ground turkey, butternut and chard. Made with Ayurvedic spice blend and a hint of maple syrup—think, maple turkey sausage! Leftovers heat up perfectly for lunch or dinner.
Prep Time: 00:15
Cook Time: 00:25
1 lb ground turkey
1 butternut, medium
4 chard leaves, large
2 tbs ayurvedic 5- spice blend, plus sprinkle
1 tbs apple cider vinegar
1 tsp garlic oil
2 tbs maple syrup
coconut oil, for pan
olive oil, for pan and butternut
1Preheat the oven to 400˚ and line a baking sheet with foil. Skin and slice butternut squash in strips, then cut smaller into bite-size pieces. Coat in olive oil and add thyme and salt to taste. Roast for 20-25 min until caramelized.
2Sautee the veggies: slice mushrooms and chop the chard (remove the thick part of the stem if you like). Sautee mushrooms in a pan on medium heat with coconut oil and a sprinkle with ayurvedic spice blend. Cook for 2-3 minutes until softened but not fully cooked.
3Add chard, add salt to taste, and cook for 2 more minutes. Remove veggies and set aside in bowl, cover with foil. (You'll be adding it back in with the turkey for the last several minutes.)
4Cook the ground turkey: Brown the turkey in coconut oil, add Ayurvedic spice blend and pour in the apple cider vinegar. Add thyme, salt and pepper. Cook on medium-high heat for 4 minutes. Turn heat down to low and cover so it cooks slow for another 5 min.
5For the last 3 minutes, turn up the heat to medium and add the veggies back in along with the maple syrup and garlic oil. Season with more salt, pepper or maple syrup if you like.
Heats up perfect as leftovers. Store in a container in the refrigerator up to 5 days.
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