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Oven Roasted Turkey with Sweet Potato

Family Food | Thanksgiving

32g5721 hour42


Oven roasted turkey with crispy brussels sprouts, sweet potato AND a Cranberry Maple Vinaigrette. This tasty plate by @healthnut_chlo is ripe for the picking this Thanksgiving. 


  • 1 pouch of Fullgreen Riced Sweet Potato
  • 6 Turkey Fillets
  • Salt & pepper to season
  • 1 tsp paprika
  • 1 lb brussels sprouts
  • 3 tbsp Olive Oil
  • Pinch Red Pepper Flakes
  • Zest of half of 1 lemon
  • 3 tsps lemon juice
  • 1/3 cup sliced Almonds
  • ¼ cup grated parmesan cheese 

For the vinaigrette:

  • 1/3 cup olive oil
  • ½ cup Jelly Cranberry sauce
  • 6 Tbsp Balsamic Vinegar
  • ¼ cup maple syrup
  • 2 tsp Dijon Mustard
  • 1 clove garlic, minced
  • Salt & pepper to season


  • Season the turkey fillets and put in a preheated oven at 350 degrees for 30 minutes
  • Cut off the hard ends of the brussels sprouts and remove any yellow outer leaves. Then cut them in half, rinse under cold water and dry with a kitchen towel. 
  • In a large bowl whisk together the oil, seasoning, red pepper flakes, spices, garlic powder, lemon zest and lemon juice. 
  • Add the brussels sprouts to the bowl and use your hands to coat them in the seasoned oil mixture. 
  • Transfer to two large baking sheets lined with parchment paper and bake in the oven for 18-25 minutes. 
  • Whilst the turkey and sprouts are cooking, make the vinaigrette! Simply add the ingredients together in a jug and whisk until smooth and blended. 
  • Season and saute the Fullgreen Riced Sweet Potato in a non-stick pan for 2 minutes until hot. 
  • Add the Sweet Potato rice to a bowl along with the cooked turkey and brussels sprouts and top with a generous pouring of the Cranberry Maple Vinaigrette

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