Sweet potato is a great way to get good resistant fiber into your meals. This dish is a perfect balance of comfort and savory. It’s not too heavy and is a good way to get some good protein and other nutrients. Enjoy!


  • 1 lb extra lean organic ground turkey
  • 1 medium sweet potato, peeled and spiralized
  • 1 medium zucchini sliced into ½ inch pieces
  • ¼ cup of chopped onion
  • 1 tbsp minced garlic
  • 1 – 15 oz can petite diced tomatoes, liquid drained
  • 1 – 8 oz can tomato paste
  • ½ tsp sea salt
  • ½ tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ⅛ tsp oregano
  • ⅛ tsp ground cardamom

For the sauce:

  • 1½ tbsp extra virgin olive oil
  • 1 cup unsweetened flax milk
  • 1 tbsp almond flour
  • 1 tbsp coconut flour


  1. Preheat oven to 350 degrees and lightly grease a casserole dish with some olive oil.
  2. Heat a large pan over medium heat.
  3. Add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
  4. Stir in the tomato paste and tomatoes to combine with the turkey.
  5. Add sweet potatoes cooking until slightly softened.
  6. Place chopped zucchini in a bowl with all seasonings, toss to combine.
  7. Layer the zucchini on the bottom of the casserole dish.
  8. Top with turkey and sweet potato mixture.
  9. Place into oven and bake 15 minutes.
  10. While baking, heat a small pot to a boil and add olive oil with almond and coconut flours.
  11. Stir for 1 minute until it thickens then reduce to medium high heat.
  12. Slowly add unsweetened milk to the pan whisking as you stir.
  13. Continue to whisking another 10 minutes until the sauce reduces to half.
  14. Remove the casserole from the oven and top with sauce.
  15. Bake in oven another 40-45 minutes until the top of the casserole has browned.
  16. Remove from oven and top with more spices, then slice into 6 pieces and serve immediately.
  17. Enjoy!