Paleo Turkey Sweet Potato Casserole With Eggplant and Tomato

A paleo turkey sweet potato casserole layered with eggplant, tomato, bright herbs, and a nutty sauce. A protein-packed dinner that's super easy to make!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 16 mins
• Total Time: 1 hr 36 mins
• Calories: 267 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup chopped onion
• ⅛ teaspoon ground cardamom
• 1 tablespoon minced garlic
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• 1 pound extra-lean ground turkey breast
• cooking spray
• 1 (8 ounce) can tomato paste
• 1 cup unsweetened almond milk
• 1 tablespoon almond flour
• 1 ½ tablespoons extra-virgin olive oil
• 1 tablespoon coconut flour
• 1 (15 ounce) can petite diced tomatoes, drained
• 1 sweet potato, peeled and cut into noodle shapes
• 1 eggplant, sliced into 1/2-inch pieces
• 1 teaspoon tarragon flakes, divided
• ⅛ teaspoon oregano

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square pan with cooking spray.

Step 2

Heat a large skillet over medium heat. Add ground turkey, onion, and garlic; cook and stir until turkey is browned, 5 to 10 minutes. Stir in diced tomatoes and tomato paste. Add sweet potatoes; cook and stir until slightly softened, about 5 minutes.

Step 3

Combine eggplant, 1/2 teaspoon tarragon flakes, salt, pepper, chili powder, cumin, oregano, and cardamom in a bowl; toss until eggplant is coated.

Step 4

Layer coated eggplant on the bottom of the prepared pan; top with turkey mixture.

Step 5

Bake casserole in the preheated oven until sweet potatoes are lightly browned, about 15 minutes.

Step 6

Heat a saucepan over high heat. Add olive oil, almond flour, and coconut flour; cook and stir until mixture thickens, about 1 minute. Reduce heat to medium-high. Whisk in almond milk slowly until combined. Cook, continuing to whisk, until sauce is reduced by half, about 10 minutes.

Step 7

Remove casserole from the oven; cover with sauce.

Step 8

Bake in the preheated oven until the top of the casserole has browned, 40 to 45 minutes. Top with remaining 1/2 teaspoon tarragon. Slice into 6 pieces with a sharp knife.