|20 min||40 min||4|
|1/2 cup||Chicken broth (stock), low sodium (for Red Sauce)|
|1 tbsp||Chili powder (for Red Sauce)|
|1 tsp||Cumin (for Red Sauce)|
|3 clove(s)||Garlic (minced, for Red Sauce)|
|2 tsp||Soy sauce, low sodium (for Red Sauce)|
|1 1/2 cup||Tomato puree, canned (for Red Sauce)|
|454 gm||Sweet potato (peeled and chopped)|
|454 gm||Ground turkey, extra lean|
|1 small||Yellow onion (chopped)|
|3 clove(s)||Garlic (minced)|
|2 tsp||Oregano, dried|
|1 tsp||Canola oil (or grapeseed oil)|
|1 dash||Cayenne pepper|
|1 tbsp||Chili powder|
|2 medium pita||Pita bread, whole-wheat (halved)|
1. To make Red Sauce:
In a saucepan, bring tomato purée, water, chili powder, cumin and garlic to a simmer. Simmer for 10 minutes or until thickened slightly. Stir in soy sauce; set aside.
2. Cover sweet potato in a microwaveable bowl with water; cover and microwave for 5 minutes or until tender. Drain well and mash coarsely; set aside. Or Roast in the oven - Preheat oven to 425F, chop potatoes and place in roasting pan, Bake for 30-35 minutes.
3. In a nonstick skillet, heat oil over medium high heat and cook turkey, onion, garlic, chili powder, oregano, cumin and cayenne for about 8 minutes or until no longer pink inside. Stir in mashed sweet potato.
4. Divide mixture among pita halves and place in casserole dish. Pour red sauce over top. Cover with foil and bake in preheated 400° F (200° C) oven for 15 minutes. Uncover and bake for about 5 minutes or until sauce is bubbly and pita are slightly golden and crisp.
is a great source of lean protein!
contain beta carotene which is converted to vitamin A in the body and is important for vision health!