To start with, roasting sweet potatoes ahead of time for the week is an absolute life saver. I like to roast mine on 400 degrees for about an hour. Especially when you're starving and have to wait on possibly the best component of your meal. With the short cooking time that both cauliflower rice and ground turkey breast have when you sauté them, this meal took about 10-15 minutes to cook. The 'cheesy' tahini sauce that went on top of this is my own take on Winnie's Balance tahini sauce. I added more garlic powder, about 1/8 tsp more pink Himalayan salt, mustard powder, and a little bit of maple syrup. I could honestly eat this tahini sauce with ANYTHING. It's amazing. I was also surprised at how much these mini purple sweet potatoes caramelized in the oven, but I'm 100% okay with it.
I would toss the cauliflower rice in the pan when the ground turkey is almost cooked, so the rice will still be tender but the turkey isn't overcooked.
Serves: 4
Ingredients
1 head cauliflower, riced
1 package grass fed lean ground turkey breast (about 1 - 1.5 lbs)
4 small purple sweet potatoes, roasted
1 Tbsp coconut oil
1/4 tsp sea salt
1/4 tsp pepper
2 cloves garlic
1 tsp chopped ginger (or 1/4 tsp ground)
2 tsp Bragg's Amino Acids (or soy sauce)
1 tsp tahini sauce
For the tahini sauce
1/3 cup tahini
1/2 cup nutritional yeast
3/4 cup warm water (will thicken up after refrigerator)
3 tsp garlic powder
1/4 tsp sea salt
1/8 tsp ground mustard
1/2 tsp maple syrup
Steps
Heat coconut oil in nonstick pan, once heated add ground turkey breast and cook until slightly brown; add cauliflower and cook for about 5 minutes.
Add sea salt, pepper, garlic, ginger, and Bragg's Amino Acids, and cook for another 5-8 minutes stirring occasionally.
Meanwhile, reheat sweet potatoes in microwave for about 1 minute, and mix together all ingredients for tahini sauce in a separate bowl.
Once ground turkey and cauliflower rice is done, place into bowls, top with sweet potatoes, and drizzle the tahini sauce.