Turkey Vegetable Plate with Sweet Potato
This Turkey Vegetable Plate with Sweet Potato is the ultimate clean-eating meal. It features juicy, seasoned turkey breast paired with crispy steamed green beans and sweet, roasted cubed sweet potatoes. It is simple, delicious, and packed with 30 grams of protein to keep you full and energized.
Print
Tweet
Pin
Share
Email
Servings: 2 plates
Calories: 360kcal
Ingredients
For the Roasted Sweet Potatoes:
- 1 large sweet potato, peeled and cut into small cubes
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- A pinch of salt and black pepper
For the Lean Turkey:
- 2 tbsp boneless, skinless turkey breasts
- 1 tsp olive oil
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- A pinch of salt and black pepper
For the Green Beans:
- 2 cups fresh green beans, trimmed
- 1 tbsp sliced almonds
- A squeeze of fresh lemon juice
- A pinch of salt
Instructions
- Get the Oven Ready: Preheat your oven to 400°F (205°C). Line a large baking sheet with a piece of parchment paper to prevent sticking.
- Season and Roast the Potatoes: Put your clean, cubed sweet potatoes into a mixing bowl. Drizzle them with one tablespoon of olive oil. Sprinkle on a half teaspoon of garlic powder, a half teaspoon of smoked paprika, and a pinch of salt and pepper. Toss them around until every cube is coated. Spread them out in a single layer on your baking sheet. Pop them in the oven for 20 to 25 minutes. Give the pan a shake halfway through!
- Prep the Turkey: While the potatoes start cooking, pat your turkey breasts completely dry with a paper towel. In a small bowl, mix a half teaspoon of onion powder, a half teaspoon of garlic powder, a half teaspoon of dried thyme, and a pinch of salt and pepper. Rub this spice blend all over both sides of the turkey.
- Sear and Bake: Heat a heavy, oven-safe skillet over medium-high heat with one teaspoon of olive oil. Place the turkey in the hot pan. Let it sear for 2 to 3 minutes without moving it until a golden crust forms. Flip it over and sear for 2 more minutes. Carefully move the whole skillet into the oven right next to your sweet potatoes. Let it bake for 12 to 15 minutes. Check it with a meat thermometer to make sure it hits 165°F (74°C).
- Let it Rest: Take the turkey out of the oven. Move it to a cutting board and leave it alone for 5 minutes. This keeps it incredibly juicy! After it rests, slice it into beautiful, thin strips.
- Steam the Green Beans: While the turkey rests, pour an inch of water into a small pot and bring it to a rolling boil. Put your trimmed green beans into a steaming basket and set it inside the pot. Pop the lid on and let them steam for 4 to 5 minutes. They should be bright green and still have a nice snap. Take them out and toss them with a tiny pinch of salt, a squeeze of fresh lemon juice, and the sliced almonds.
- Assemble Your Plate: Grab your favorite dinner plates. Arrange the sliced turkey breast in a beautiful fan shape, as seen in the "Turkey Vegetable Plate with Sweet Potato.png" image. Pile up the lemon-almond green beans on one side, and scoop a generous portion of the sweet, roasted potato cubes on the other.
Notes
- Protein Targeting: Aim for 4 to 5 ounces of cooked turkey breast per plate to reach the 30-gram target.
- Meal Prep Pro Tip: Store elements in airtight containers in the fridge for up to four days for an easy grab-and-go lunch.
- Juiciness Secret: Rest the turkey for 5 minutes before slicing to lock in all the flavor.
- Crispy Potatoes: Spread the cubes evenly on the pan so they roast instead of steam.
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 30g | Fat: 8g | Trans Fat: 1.5g | Fiber: 7g | Sugar: 8g