Turkey bolognese is one of my favorite go to dishes. It's so easy to make, and it tastes so good. Sometimes when I'm in a pinch I just throw some ground turkey in a frying pan with a jar of marinara sauce and serve it over whatever vegetables I have on hand. Ground turkey fits into my diet really well when I'm keeping track of my macronutrients, but it can be pretty dry. That's why I love to add in a jar of sauce. Today I decided to chop up a bunch of vegetables to add to my sauce and I used my Spiralizer to make some beautiful sweet potato noodles!
Turkey and Vegetable Bolognese with Sweet Potato Noodles
Prep 15 min
Cooking 30 min
- 2 large sweet potatoes
- 1 small head of cauliflower, chopped
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 red bell pepper, chopped
- 2 cups of baby kale
- 1 jar of marinara sauce, 24 ounces
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper
- Wash and peel the sweet potatoes, then run them through a Spiralizer, to make your noodles. Alternatively you could use a julienne peeler, it just might take a while. Chop up the core of the sweet potato to use in your sauce. Set the noodles aside to cook last.
- Add the cauliflower to a food processor and pulse until it's reached a rice like consistency.
- In a large pan over medium heat add the olive oil, onions and garlic. Cook for about 5 minutes.
- Add the ground turkey next and sauté for about 3 minutes.
- Then add the ground cauliflower, red bell pepper and the core that you chopped up after you made your sweet potato noodles. Cook for about 5 minutes.
- Stir in the baby kale, marinara sauce and basil and season with salt and pepper.
- Cover and reduce to a simmer. Cook for 15 minutes.
- While the sauce simmers add the sweet potato noodles to a separate pan over medium heat with a little olive oil, salt and pepper. Cook for a few minutes, just until they begin to soften.
- Serve the turkey and vegetable bolognese over your sweet potato noodles.
PIN IT HERE!