Bollywood Sweet Potato Saute'

Friends.  It’s not that I haven’t been inspired, working hard or dedicated lately, but because I haven’t found a recipe that really wowed me enough to share another blog post with you...since September.  Please accept my apology!!  Surely this will make up for it!

Major shout-out to my friend, JP, for inspiring me to invent this quick and easy sautéed meal by delivering a fresh package of Garam Masala spice straight from India.  I can’t wait to travel there myself soon!

Not only is this dish worth celebrating, it’s full of plant nutrients, perfectly clean eats, and might even be white linen worthy in flavor.  I’m sharing it with you before refining and hoping I can guess the measurements I used—hahaha.  I invite you to also become a whole foodie and throw stuff together in a pan like me, not taking yourself too seriously, and enjoying every successful bite along the way.


Bollywood Sweet Potato Saute

by Audrey Byker, Health Coach

-Dairy free, gluten free, soy free, nut free, with vegan option

-Serves 2

Avocado oil-2 turns of the pan

1/4 lb *ground turkey (know your farmer or go for certified organic if at all possible)

1 large sweet potato, peeled and chopped into 1/2in. pieces

1 small apple, peeled and chopped (I used a gala)

1/4 cup sweet onion, chopped

2-3 pinches of sea salt, or to taste

1 1/2 tsp Garam Masala spice mix

2 Tbls. broth (veggie or chicken)

1/2 cup coconut milk (full-fat, from the can, shake well)

Quinoa if desired (follow directions on the package before beginning your sauté)

In a large, 10in. skillet with a lid, sauté oil with ground turkey and onion on med-high heat until cooked through.  Add sweet potato and saute' for 1-2 min.  Add apple.  Stir all together, sauteing for a few minutes more, then add the lid.  Turn heat to low.  Let simmer until for tender, resisting the urge to lift the lid, about 5 min.  Lift the lid, add the spice, salt and give a quick toss.  Drizzle the broth and coconut milk around the edge and turn heat to med.  Stir and incorporate while scraping the bottom of the pan. Allow to simmer just enough to coat and create a sauce.

Serve with quinoa, rice or on it’s own.

*For a vegan option omit the turkey and add more fruits and veggies or tofu