Sometimes when in recipe development stage, I think about meals I have enjoyed in my favorite restaurants, and how I could either replicate, or make a healthier version of them. This is how the idea for these pita pockets started out. I thought of them as a different adaptation….maybe even more nutritious version of the Chipotle burrito.
For my American readers, you can use the leftover turkey from thanksgiving instead of the ground turkey….or just save this recipe for a few weeks time, when you can bear to look at turkey again and need something healthier during the holiday period!
- Turkey is lighter than beef, with plenty of lean protein, as well as lots of B vitamins, and of course trytpophan; known for helping you fall asleep easier
- Spinach is an iron rich, low calorie vegetable that is very high in Vitamin K and Vitamin A for prevention of fractures and regualtion of your immune system during the winter months
- Sweet potatoes are full of anti-inflammatory Vitamin E, as well as being another great source of Vitamin A (also known as beta-carotene in this form) to prevent cancer
- Cranberries are full of many antioxidants to fight off the nasty free radicals in your system
- Edamame are full of protein, and fiber, while providing a lovely crunch to the filling
Turkey and Sweet Potato Pita Pockets
Preparation time: 10 minutes
Cooking time: 40 minutes
1.25 lb (560g) ground turkey
½ small onion, diced
1 clove garlic, minced
1 ½ tbsp oil
2 medium sweet potatoes, peeled and chopped into ½ inch (1 ½ cm) pieces
4 cups (120g) spinach, sliced into thick strands
¼ cup (25g) cranberries
¼ cup (15g) parsley
¾ cup (115g) edamame
½ tbsp cumin
1 tsp chipoltle seasoning
½ tsp cayenne pepper
½ tsp salt
½ tsp pepper
4 whole wheat pita pockets
Preheat the oven to 375°F (190°C).
Pour 1 tbsp oil over the sweet potato chunks, stir until well coated, and place on 1-2 baking sheets (depending on how much potato you have). Sprinkle the salt, pepper, and ½ tsp chipotle seasoning on the potatoes. Place in the oven for 30 minutes, turning over halfway. The sweet potatoes will be done when tender on the inside, and slightly crispy on the outside.
After flipping the potatoes, heat the remaining ½ tbsp oil in a large sauté pan over a medium high heat. Add the onion, and cook until translucent. Add the turkey and garlic. After the meat has almost browned, add the remaining chipotle, cumin, cayenne and parsley to the meat. Continue to cook until the meat is cooked through. Turn the heat down to medium low, and add the spinach, edamame and cranberries.
Cook until the spinach has wilted, and the edamame are a bright green. Add the sweet potatoes to the meat and stir to distribute. Serve inside a pita pocket, and enjoy.
430 calories, 14g fat, 600mg sodium, 38g Carbohydrates, 6g Fiber, 34g Protein