1 Large Sweet Potato, washed
1 Teaspoon Olive Oil
2 Cloves Garlic, finely chopped
Fresh Ground Pepper
3 Ounces lean Ground Turkey
1 Tablespoon Tomato Paste
1 Pinch Chili Powder
1 Cup Kale leaves, stemmed and thinly sliced
1 Tablespoon Low-Sodium Chicken Stock (or water)
1 Tablespoon Fresh Parsley, chopped
Heat oven to 425°.
Prick Sweet Potato with a fork all over, wrap in aluminum foil, and bake on an oven-safe skillet or sheet pan until soft throughout, 50 to 60 minutes.
In a medium skillet over medium heat, heat Oil. Add Garlic, season with Fresh Ground Pepper, and cook until fragrant, about 30 seconds. Add raw Ground Turkey, Tomato Paste, and Chili Powder and cook, breaking up the Turkey with a spoon, until turkey is mostly cooked, about 2 minutes. Add kale and stock and cook, stirring, until kale is wilted and bright green, 1 to 2 minutes.
Split sweet potato lengthwise and spoon turkey-kale mixture inside and around potato. Top with avocado and parsley.