A Paleo Turkey Sweet Potato Casserole layered with eggplant, tomato, bright herbs and a nutty sauce. A protein packed dinner that’s super easy to make!

Servings: 6 servings

Calories: 278 kcal

Author: Skinny Fitalicious

Ingredients

For the Casserole:

• 1 lb ground turkey 98-99% lean
• 1 sweet potato peeled and spiralized*
• 1 eggplant sliced into 1/2 inch pieces (or zucchini)*
• 1/4 cup onion finely chopped
• 1 tbsp minced garlic
• 15 oz diced tomatoes liquid drained
• 8 oz tomato paste
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/8 tsp oregano
• 1/8 tsp cardamom
• 1/2 tsp tarragon + more for topping

For the Sauce:

• 1 1/2 tbsp extra virgin olive oil
• 1 cup unsweetened almond milk or milk of choice
• 1 tbsp almond flour
• 1 tbsp coconut flour

Instructions

1. Preheat oven 350 F and spray an 8×8 inch square casserole dish with nonstick cooking spray.
2. Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
3. Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
4. Place chopped eggplant in a bowl with all seasonings and toss to combine.
5. Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture. Place in the oven and bake 15 minutes.
6. While baking, make the sauce. Add olive oil with almond and coconut flours to a small pot and bring to a boil. Boil the olive oil, almond and coconut flour.
7. Stir 1 minute until it thickens then reduce to medium high heat slowly add almond milk to the pan whisking as you stir.
8. Continue whisking another 10 minutes until the sauce reduces to half. Remove the casserole from the oven and top with the sauce from the pot.
9. Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
10. Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.