Five days of lunches sorted in one hour. Lean turkey, roasted sweet potato, and a tahini drizzle that gets better as the week goes on. 38g protein per bowl.
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Preheat oven to 200°C. Cube sweet potato into 2cm pieces, toss with 1 tbsp olive oil, salt, and cumin. Roast 25 minutes.
Cut broccoli into florets. Add to oven tray for the last 12 minutes of cooking.
While vegetables roast, cook turkey mince in remaining olive oil over medium-high heat. Season well and cook until browned, about 8 minutes.
Whisk tahini with lemon juice and 2 tbsp water to make a pourable sauce.
Divide turkey, sweet potato, and broccoli between 5 meal prep containers.
Drizzle tahini sauce over each. Seal and refrigerate up to 5 days.
5 days in the fridge. The tahini sauce keeps separately for a week — drizzle at serving time if you prefer.
Yes, freeze without the tahini sauce. Reheat from frozen at 180°C for 15 minutes, or microwave with a splash of water.
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