I’m obsessed with mixing different meats and veggies together. Ok, maybe not obsessed, but I do it quite frequently. It’s so easy to make (especially if you buy the veggies pre-chopped), tastes great and it’s healthy too!
I decided to use turkey on this one instead of regular pork for something a little different. Plus, I had a pound of ground turkey and bag of broccoli in the freezer and all the seasonings, so all I had to purchase was the butternut squash and red onion. I didn’t time it, but it took me about 30 minutes to make and Jeff and I were able to have 2 lunches each out of this. It was the perfect Sunday food prep meal!
CHORIZO TURKEY WITH ROASTED BROCCOLI AND BUTTERNUT SQUASH
- 1 LB ground turkey
- 2 TB + 2 tsp extra virgin olive oil
- Chorizo Seasoning:
- 1 TB smoked paprika
- 1 TB garlic powder
- 2 tsp cayenne pepper
- 2 tsp ground sea salt
- 1 tsp ground black pepper
- 1 tsp coriander
- 1 tsp oregano
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp all spice
- 2 1/2 cups chopped broccoli florets (if using frozen, defrost first)
- 2 cups chopped butternut squash (I get mine pre-chopped at Trader Joe’s or Whole Foods)
- 1/2 large red onion, sliced
- 2 TB extra virgin olive oil
- 1 tsp of each seasoning:
- garlic powder
- Preheat oven to 400 degrees.
- Put the chorizo spices in a small bowl and whisk to combine. Then put the turkey, 2 TB evoo, and the seasonings in a medium size bowl and mix all ingredients thoroughly. I use my hands instead of a spoon or tongs to get the best mix. Set aside to allow the seasonings to marinate.
- Put the veggie spices in the small bowl and whisk to combine. Then put the veggies, 2 TB evoo, and the mixed seasonings in a large bowl and combine with tongs so the veggies are evenly covered by the seasonings.
- Cover a baking sheet with foil, pour the veggie combo on top of the foil, spread out in an even layer and roast for 20-25 minutes or until the veggies are tender.
- Meanwhile, heat a large skillet over medium high heat. Add 2 tsp of extra virgin olive oil to evenly cover the pan. Then add the ground turkey. Break into smaller pieces with a spatula and cook until it’s no longer pink.
- When all is finished cooking, combine the ground turkey and veggies in a large bowl using tongs and then serve. I would suggest about 1 1/2 – 2 cups of the mixture per serving.