BBQ Turkey Hash

Ingredients

• Ground Turkey (450 g)
• Rice (300 g)
• Sweet Potato (500 g)
• Kale (200 g)
• Barbecue sauce (80 g)

Instructions

1. Preheat your oven to 400 degrees. Wash and chop sweet potatoes into cubes. Toss in coconut oil spray and season with 1 tablespoon of Sonny Salt or season with chili powder, salt and pepper. Spray baking sheet and bake sweet potatoes for 30-35 minutes.
2. While sweet potatoes are roasting, brown turkey in a pan over medium heat. Once turkey is cooked, drain off any excess liquid and then season with 2 tablespoons of taco seasoning. Take off heat and put to the side.
3. Toss kale in coconut oil spray and season with salt. Roast in a large skillet over medium heat. I only cook mine for 5 or so minutes because I like it to be a little crunchy. If you like your sautéed greens tender, cook for longer. You may also choose to put the kale on a baking sheet and roast in the over for 8-10 minutes.
4. Weigh a large mixing bowl and take note of the weight. Once the sweet potatoes are done cooking, measure out 500g of cooked sweet potatoes and put them in a large mixing bowl. Add in cooked turkey, rice, and kale. Mix well. Weigh the total mixture and subtract the weight of the bowl. Divide that number by 5 and equally portion mixture into 5 Tupperware containers. Finish with 16g (1 tbsp) of BBQ sauce.