Step 1

Preheat your oven to 425°F.

Step 2

Wash and cut your sweet potatoes into a large dice. Toss in a large bowl with oil, salt, and pepper.

Step 3

Spread on a sheet pan and roast for 10 minutes, then turn. Cook an additional 10 minutes or until you have achieved your preferred level of browning.

Step 4

Wash and cut your broccoli into florets. Toss with oil, salt, and pepper.

Step 5

Spread on a sheet pan and roast for 5-7 minutes and turn. Cook an additional 4-5 minutes. If your florets are smaller they will take less time to cook.

Step 6

Heat some oil in a large skillet over medium high heat. Add the turkey and brown. Cook off any water remaining.

Step 7

Season lightly with salt and pepper and remove from pan.

Step 8

Wash and roughly chop the green beans and onions into small pieces. You can cook these in a separate pan if you want this to go faster.

Step 9

Once the turkey has finished, add a bit more oil to the pan and cook the onion and green beans together. It may help to add a bit of water to steam the green beans so they cook faster. Cook for a few minutes.

Step 10

Add the turkey back to the pan and stir to incorporate. Lightly season to taste. Turn off the heat.

Step 11

In a bowl, mix the yogurt, mustard, and honey together. Stir into the turkey.

Step 12

This recipe makes 5 servings. Divide the ingredients evenly between your 5 containers.