In order to bring you the best organic produce, some ingredients may differ from those depicted.
Turkey and spinach sliders with sweet potato "buns"
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus
2 Servings, 520 Calories/Serving
Yes, you can live the paleo life and enjoy sliders, too. For these creative turkey and spinach mini burgers, we use roasted sweet potato slices as “buns.”
In your bag
- 1 organic sweet potato
- 3 ounces organic baby spinach or other leafy greens
- 1 organic yellow onion
- 10 ounces ground turkey
- Sunbasket garlic-porcini seasoning blend (granulated garlic - porcini powder - sweet paprika)
- 1 organic lime
- 1 head organic Artisan romaine or other lettuce
- 1 organic cucumber
Calories 520, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 180mg (8% DV), Total Carb. 43g (16% DV), Fiber 10g (36% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the sweet potato “buns”
Heat the oven to 425°F.
- Scrub the sweet potato; starting from the center, cut the potato crosswise into 12  rounds, each ¼ inch thick. Cut any smaller end pieces into ¼-inch-thick rounds to serve on the side.
On a sheet pan, drizzle the sweet potato with 2 teaspoons [4 tsp] oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 20 to 25 minutes. Meanwhile, start preparing the rest of the meal.
Make the patties
- Finely chop the spinach.
- Peel and finely chop enough onion to measure ¼ cup [½ cup]; set aside 1 tablespoon [2 TBL] chopped onion for the salad.
- Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium bowl, combine the spinach, turkey, garlic-porcini seasoning blend, all except 1 tablespoon [2 TBL] chopped onion, and 1 teaspoon [2 tsp] oil. Season lightly with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.
Cook the patties
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the patties and cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Meanwhile, prepare the salad.
Make the salad
- Juice the lime.
- Trim the root end from the romaine. If desired, remove as many outer leaves as you like to use as wraps for the sliders; cut the remaining romaine crosswise into 1-inch-wide strips. If not using romaine for wraps, cut all of it into strips.
- Peel the cucumber, if desired; cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Cut the halves crosswise into ¼-inch-thick half-moons.
In a medium bowl, stir together 1 tablespoon [2 TBL] lime juice and 1 tablespoon [2 TBL] oil. Add the romaine strips, cucumber, and remaining chopped onion and toss to coat. Season to taste with salt and pepper.
Transfer half the sweet potato “buns” to individual plates and top each with a slider and some salad. Cover each with another sweet potato “bun.” Alternatively, use the whole romaine leaves as wraps for the sliders. Serve any remaining salad and sweet potato rounds on the side.
- Scrub the sweet potato.
- Measure the onion.
- Juice the lime.
- Assemble the salad.
- Help assemble the sliders.