This is a very hardy and nutrient-dense meal. My husband can put down the whole meal but I usually eat half and save the other half for the next day. This meal is gluten free and dairy free so it meats the needs of paleo folks and whole30 folks. If you are low carb or keto you maybe already be instituting nutrient dense carbs for hormone balance ( especially women) or you may be keto cycling. This is a good option for nutrient dense carbs.
This meal makes two huge portions.
You will need:
2 sweet potatoes
1 bell pepper (small chop)
1 jalapeno ( small diced)
1 medium onion ( small chop)
1 bunch asparagus (trim the base)
6 slices prosciutto
1/2 lbs ground turkey meat ( I use mostly thigh meat)
Spices: cumin 1 tbsp, salt & pepper to taste, garlic powder 1tbsp.
Set the oven to 350 degrees and bake the sweet potatoes after piercing them several times with a knife in a baking dish for an hour. Turn off the oven and let them sit another half hour in the oven. I wrap and refrigerate mine overnight (restricted starch ).
Wrap 3-4 asparagus spears in a single slice of prosciutto and lay on a cookie sheet. Place in a 400-degree oven and watch carefully. The prosciutto will crisp up and the oils will coat the asparagus. The asparagus does not need to be overcooked. It is best with a bit of browning and a slight bite to the texture. When the prosciutto is crispy the asparagus is always done in my experience. I prefer the prosciutto perfectly crisp!
Sauté the onions, peppers, and jalapenos in ghee or avocado oil until soft and add in the ground turkey. Add spices and put a lid over the ground turkey while it cooks over medium heat. Break up the ground turkey after 5 minutes and continue to cook. There should be no pink left in the ground turkey when it is done.
Reheat the sweet potatoes in the oven or microwave. Slice open and top with the chili and serve with the asparagus.