Serves 4

2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
500g turkey mince
1½ tbsp ground cumin
1 tsp chilli powder
Salt and black pepper
2 large sweet potatoes, peeled and diced
1 red pepper, deseeded and chopped
120ml vegetable stock
60g Mozzarella, grated
4 tbsp fresh coriander, chopped

1. Heat the olive oil in a large pan over a medium-high heat. Cook the onion for 3-4 minutes, then add the garlic and turkey mince. Cook for 7-8 minutes until completely browned and no pink parts remain, using a wooden spoon to break up any lumps.
2. Stir in the cumin, chilli powder and some salt and pepper. Add the sweet potatoes and chopped pepper and cook for 3-4 minutes.
3. Pour in the stock and stir everything together. Cover with a lid and cook for 10 minutes until the sweet potatoes have softened, adding additional stock or water to keep it from drying out, if necessary.
4. Season to taste, then top with the grated Mozzarella. Place the lid back on for 2-3 minutes until the cheese has melted. Sprinkle with fresh coriander to serve.

Per serving: 428 kcals, 17.6g fat (4.1g saturated), 41.6g carbs, 4g sugar, 30.1g protein, 6.9g fibre, 0.232g sodium