Dice potatoes and zucchini separately and set aside. Chop cauliflower and arugula separately and set aside.
Mix diced potatoes and chopped cauliflower with 1 tablespoon of avocado oil and 1-2 teaspoons of salt. Roast in the oven until tender and browning.
Heat a medium skillet and saute turkey using 1 tablespoon avocado oil. Add desired spices and salt and pepper to taste. Cook until brown. Once cooked, add diced zucchini, and cook for 5 minutes.
In a mixing bowl, mix cooked vegetables, cooked turkey, arugula, pine nuts, sauerkraut with EVOO, and a squeeze of lemon.
Top with avocado slices and enjoy!
Recipe Notes
Any of the ingredients can be swapped out or replaced to fit different dietary or taste preferences.
The cooked veggies and turkey can be stored in the fridge for 2-3 days, making this recipe excellent for meal prep and batch cooking – all you have to do is add fresh arugula and drizzle with lemon juice and EVOO.
References:
Gropper SS, Smith JL, Carr T. Advanced Nutrition and Human Metabolism. 7th ed. Cengage Learning; 2018.
Cronometer. Published 2021. https://cronometer.com
Lord R. Laboratory Guides to Health. 12th ed. Arrowhead Bioscience; 2021.