Mexican Spiced Turkey with Peri Peri Sweet Potato
for adults: add zesty lemon garnishCalories
:
506 kcalProtein
:
51.3g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Family Friendly
Protein Rich
Allergens:
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
2 unit(s)
Sweet Potato
250 grams
Broccoli
1 unit(s)
Lemon
5 grams
Parsley
75 grams
Yoghurt
(Contains: Milk)
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2116 kJ
Energy (kcal)506 kcal
Fat4.8 g
of which saturates1.7 g
Carbohydrate68.6 g
of which sugars24.3 g
Dietary Fiber6.9 g
Protein51.3 g
Salt5.8 g
Trans Fat0.9 g
Potassium1485.3 mg
Calcium173.5 mg
Iron3.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potatoes into 2cm chunks (peeling optional).
- Add the sweet potato to a large (lined) baking tray.
- Toss with peri peri spice, salt and pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Lay the turkey onto another lined baking tray. Drizzle with oil then season with Mexican spice mix, salt and pepper.
- Roast the turkey on the middle shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
3
- Zest and cut the lemon into wedges.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Roughly chop the parsley (stalks and all).
4
- Place a pan over high heat with a drizzle of oil.
- Once hot, add the broccoli and fry for 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Allow to cook until the broccoli is tender, 4-5 mins.
5
- Add the parsley, lemon zest and lemon juice to taste to a small bowl.
- Mix together to make your garnish.
6
- Divide the broccoli, sweet potato and turkey between plates.
- Serve with yoghurt alongside.
- Top the adult plates with lemon garnish.
- Cut the kids' turkey portion into strips.
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