Sweet Potato Noodles and Moroccan Turkey Winter Bowl
Don’t let the ingredient list fool you, this recipe is easy and pretty quick to pull together. And if you don’t have a spiralizer, don’t worry, you can still make this recipe.
Preheat your oven to 400 degrees. With a spiral cutter, cut each sweet potato into thick noodles (about ¼-inch wide). If you don’t have a spiral cutter, simply cut the sweet potatoes into ¼-inch matchsticks and continue with the recipe. Toss the noodles with the oil and seasonings and spread into an even layer on a baking sheet (you may even want two baking sheets). Roast until the noodles are cooked through and a little crispy at the ends, about 15 minutes.
Meanwhile in a large skillet, heat the oil over medium high heat. Add in the onion and garlic and sauté for a couple of minutes until they begin to soften. Mix the chili powder, paprika, cumin, fennel seeds, oregano and salt together and add it to the pan along with the turkey. With the back of a spoon, brown the turkey until nearly cooked through. Toss in the chicken stock Swiss chard and the roasted bell pepper. Continue to cook until the chard has wilted. Turn off the heat.
While the turkey is cooking, mix together the yogurt sauce ingredients.
To serve, fill 4 bowl with sweet potato noodles, top each with the Moroccan turkey and drizzle a little yogurt sauce on each one. And enjoy!
Note: The noodles won’t be crispy if you reheat them for lunch the next day, but they will still be delicious.