- 1tbs olive oil
- 1medium oniondiced
- 2cloves garlicminced
- 2cups Broccolior other leftover veggies
- 1cup mushroomssliced
- 2cups chicken or turkey stock
- 1tbs fresh thyme
- 1tbs fresh rosemary
- 1tbs fresh sage
- 1tsp Dijon Mustardwhole30 compliant
- salt & pepperas desired
- 2tbs arrowroot flour
- 2cups leftover turkeychopped
Preheat oven to 400 degrees.
Scoop roasted sweet potato flesh, and then mix with coconut milk.
Season with salt and pepper to taste, and set aside.
In a skillet, add olive oil, onion, and garlic. Saute for 5-7 minutes until softened.
Add broccoli and mushrooms, and saute another 3-4 minutes, while seasoning with fresh or dried herbs and salt and pepper.
Add chicken stock and dijon mustard. Add arrowroot, and whisk to combine. Arrowroot doesn’t clump like wheat flour and corn starch, so it’s okay to add directly to your liquid as long as you’re whisking it in. If using corn starch or wheat flour as a sub, combine it with a few tablespoons of water before adding it to your pan.
Mix in chopped turkey, and then add to an 8×8 or similar sized casserole dish.
Scoop sweet potatoes in mounds around the top of your filling, and then gently spread into a layer across the top of your pan.
Bake for 25 minutes until bubbling and starting to brown on top.
Nutrition for 1 out of 4 servings:
29.4g Protein | 58.1g Carbs | 10.3g Fat | 6.2g FIber | 453 Calories