2 cups Water
4 Carrot (peeled, chopped)
2 tbsps Avocado Oil (divided)
11b Extra Lean Ground Turkey
8 cups Baby Spinach
1 tbsp Nutritional Yeast
In a medium saucepan, add the water and bring to a boil. Add the carrots and cook for 10 minutes or until soft. Drain and set aside.
While the carrots cook, heat half of the avocado oil in a pan over medium heat and add the ground turkey. Use a spatula to break it up as it browns. Cook for 8 to 10 minutes, until no pink remains. Once cooked, drain the fat and set aside.
In the same pan, add in the other half of the avocado oil and the spinach. Sauté the spinach until it has wilted, about 2 to 3 minutes. Season with the nutritional yeast.
Divide between plates, or into containers if on-the-go. Enjoy!
Leftovers, Refrigerate in an airtight container for up to three days.
No Spinach, Use another leafy green like Swiss chard or kale instead.
Make it Vegan, Use black beans or lentils instead of ground turkey.
