10 40 684
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 4
Health Rating


4 cup Sweet potato (peeled and chopped)
1 tbsp Olive oil
3 clove(s) Garlic (minced)
1 cup Chicken broth (stock)
1/2 cup Coconut cream
1 bunch Spinach
341 gm Orzo, dry
4 leaf Sage, fresh (minced)
1/3 cup Parmesan cheese, shredded (plus more for serving)
1 1/2 cup Turkey, light meat (cooked, cut into bite sized pieces)


Boil a pot of water (skip steps 1 & 2 if you have leftover sweet potatoes to use). Add the sweet potatoes, boil for 15 minutes or so, until the potatoes are tender.

Drain the potatoes, and rinse with cold water. Set aside.

Start boiling water for the orzo, and cook according to package instructions.

Add a tablespoon of olive oil to the skillet, and heat on medium. Add the garlic, cook for a minute.

Add the cooked potatoes to the skillet along with the chicken broth and sage. Bring the broth to a simmer, stir occasionally with a sturdy spoon. As you stir, gradually break up the potatoes.

Let the potatoes simmer for about 10 minutes, and it will gradually break up into a creamy sauce. When most of stock has been absorbed, add the spinach. Then gradually stir in the cream to finish the sauce. Remove from heat and cover to keep warm while the orzo finishes cooking.

Drain the orzo when cooked, and toss immediately with the sweet potatoes mixture. Add the turkey, parmesan cheese and slat and pepper to taste. Serve with additional cheese at the table. Enjoy!

Nutrition Facts

Per Portion

Calories 684
Calories from fat 167
Calories from saturated fat 22.8
Total Fat 18.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 3.6 g
Cholesterol 37 mg
Sodium 482 mg
Potassium 1416 mg
Total Carbohydrate 97 g
Dietary Fiber 9.5 g
Sugars 8.3 g
Protein 33 g

Dietary servings

Per Portion

Grain 3.2
Meat 0.6
Milk Alternative 0.2
Vegetables 4.6

Energy sources

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