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
- 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.
- Stir in the cumin, chilli powder and some salt and pepper. Add the sweet potatoes and chopped pepper and cook for 3-4 minutes.
- 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.
- 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