- 2 medium sweet potatoes, rinsed
- 2 teaspoons olive oil
- ½ medium onion, finely diced
- 1 green pepper, cut into strips
- 1 clove garlic, finely diced
- 240g skinless turkey, diced
- 160g mushrooms, sliced
- 1 teaspoon smoked paprika
- ½ teaspoon Dijon mustard
- 150ml reduced-salt vegetable stock
- 2 tablespoons fat-free Greek yoghurt
- Handful fresh parsley, roughly chopped
- Freshly ground black pepper, to taste
- 45 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200°C/Fan 180°C. Pierce the sweet potato skins, and cook in the oven for about 30–45 minutes, until soft.
- While the sweet potatoes cook, warm the oil in a large frying pan over a medium heat. Cook the onion and pepper for about 5 minutes, stirring frequently, until soft.
- Add the garlic and cook for a further minute. Then add the turkey, mushrooms and paprika. Mix thoroughly. Cook for about 5 minutes until the turkey has browned on all sides.
- Dissolve the mustard in the stock, and then pour slowly into the pan. Bring to the boil, and then reduce the heat to simmer for 7–8 minutes, until the turkey is cooked through (no pink meat remains).
- Remove from the heat before stirring through the Greek yoghurt, parsley and black pepper. Remove the sweet potatoes from the oven and carefully cut in half. Serve topped with the stroganoff – there is no need for butter.
Sweet potatoes can be swapped for wild or brown rice (80g dried). Instead of turkey, add lean beef (240g uncooked), or tofu (200g) cut into bite-size pieces.