Sweet Potato Quinoa and Turkey Buddha Bowls
SWEET POTATO QUINOA AND TURKEY BUDDHA BOWLS
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Ingredients
375 grams Turkey Mince
200g sweet potato (roasted)
1 red capsicum (roasted)
1 tbs EVOO
1 cup @sunrice quinoa quick cups (cooked)
1/2 onion
3 tbs lime juice
3 tbs sugar free maple syrup
1 tsp sweet paprika
1/2 tsp cumin
1 240g tin brown lentils
1 tbs sweet chilli sauce
Directions
Chop sweet potato, red capsicum drizzle with olive oil and roast in oven at 180 until brown. Set aside.
In a pan brown onion and garlic.
Add turkey mince to pan.
To the pan add spices (sweet paprika, cumin and chilli sauce).
Add tin of lentils and 1 cup of cooked quinoa.
Stir through the roasted sweet potato and capsicum.
In a small bowl mix sugar free maple and lime juice. Pour over turkey mixture.
Recipe Note
Serve with sliced avacado and sesame seeds.