This simple recipe is kind of funny, because it is inspired by a dish I ate LAST spring (which feels forever ago!) at the Parker Hotel in Palm Springs. It was actually a sweet potato/turkey hash and it was totally awesome. But not so great to look at on it’s own! And I wanted to swap it from a breakfast dish into an easy lunch (or even dinner!) idea by adding the lettuce cups (as well as a few toppings to add even more flavor!)

Paleo Turkey, sweet potato and avocado lettuce cups from HeatherChristo.com

The turkey and sweet potatoes are flavored with red onion and one of my favorites: Cilantro Vinaigrette. Then I top it with ripe avocado, fresh jalapeno, chives and cherry tomatoes- also we like to add a little hot sauce in our house!

Paleo Turkey, sweet potato and avocado lettuce cups from HeatherChristo.com

The result is a really tasty, super healthy and easy dish that is easy to pack for lunches or make for a light waist-line conscious dinner! Enjoy!

Paleo Sweet Potato and Turkey lettuce cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 tablespoon olive oil
  • ½ red onion, finely diced
  • 1 large sweet potato, peeled and diced
  • 1 pound lean ground turkey
  • ¼ cup cilantro vinaigrette
  • kosher salt
  • 6 large lettuce leaves
  • 1 ½ cups cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons fresh chives, minced
Instructions
  1. In a large pan over medium heat add the olive oil and the red onion. Saute, stirring often for about 3-4 minutes until the onion is softened. Add the sweet potato and cook for another 5 minutes.
  2. Add the ground turkey and continue to cook while breaking the meat up with a wooden spoon until the turkey is cooked through and the sweet potatoes are fork tender, about 6-7 minutes. Pour in the cilantro vinaigrette and stir, cooking another minute before pulling the mixture off the heat. Season to taste with kosher salt.
  3. Fill lettuce leaves with a scoop of the mixture and top with cherry tomatoes, avocado slices, jalapeno (if desired) and fresh chives before serving.

 

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Categorized: Dinner, Paleo, Poultry, Recipe Index
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This simple recipe is kind of funny, because it is inspired by a dish I ate LAST spring (which feels forever ago!) at the Parker Hotel in Palm Springs. It was actually a sweet potato/turkey hash and it was totally awesome. But not so great to look at on it’s own! And I wanted to swap it from a breakfast dish into an easy lunch (or even dinner!) idea by adding the lettuce cups (as well as a few toppings to add even more flavor!)

Paleo Turkey, sweet potato and avocado lettuce cups from HeatherChristo.com

The turkey and sweet potatoes are flavored with red onion and one of my favorites: Cilantro Vinaigrette. Then I top it with ripe avocado, fresh jalapeno, chives and cherry tomatoes- also we like to add a little hot sauce in our house!

Paleo Turkey, sweet potato and avocado lettuce cups from HeatherChristo.com

The result is a really tasty, super healthy and easy dish that is easy to pack for lunches or make for a light waist-line conscious dinner! Enjoy!

Paleo Sweet Potato and Turkey lettuce cups
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 tablespoon olive oil
  • ½ red onion, finely diced
  • 1 large sweet potato, peeled and diced
  • 1 pound lean ground turkey
  • ¼ cup cilantro vinaigrette
  • kosher salt
  • 6 large lettuce leaves
  • 1 ½ cups cherry tomatoes, halved
  • 1 avocado, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons fresh chives, minced
Instructions
  1. In a large pan over medium heat add the olive oil and the red onion. Saute, stirring often for about 3-4 minutes until the onion is softened. Add the sweet potato and cook for another 5 minutes.
  2. Add the ground turkey and continue to cook while breaking the meat up with a wooden spoon until the turkey is cooked through and the sweet potatoes are fork tender, about 6-7 minutes. Pour in the cilantro vinaigrette and stir, cooking another minute before pulling the mixture off the heat. Season to taste with kosher salt.
  3. Fill lettuce leaves with a scoop of the mixture and top with cherry tomatoes, avocado slices, jalapeno (if desired) and fresh chives before serving.

 

Recipe by Heather Christo (http://heatherchristo.com)