Our Cajun Spiced Turkey and sweet potato traybake is an easy recipe with red pepper, carrots, leek, broccoli, tomato and butternut squash!
We always have a lot of vegetables lying around in our kitchen and on Saturday night, I fancied something easy. This recipe does require a couple of pans to get you started. But once transferred to the oven, you can leave it to cook for 25 minutes, sit back and relax. Or Wash up the pans you’ve just used…
Me and Bex have been trying to use the UK’s current situation to focus on working out and keeping fit. It’s easy to relax and eat your way through the lockdown, something we definitely did for the first few weeks. My worry is that before I know it, I’ll be back at work, moaning that I never have the time to exercise. (Work would be welcomed by the way).
I just want to use the time off in the right way. The blog keeps my mind sharp…along with my kitchen skills and with all this time off, why not do a bit of exercise?
Trying to eat a little better…
Alongside the exercise, we always try to eat as healthy as we can. But let’s be honest, it’s sometimes hard to maintain and we probably end up eating healthy food 50-60% of the time – maybe a bit more. With all this time off, we’ve now started to move that percentage a lot higher. And we definitely feel a lot better for it.
I wanted something with a good amount of protein and lots of vegetables. This Cajun Spiced Turkey and Sweet Potato Traybake is very filling, not too heavy, and tastes great. I’ve put in the recipe card that it feeds 2 people, but it’s probably more like 2.5/3. Depending on how much you eat!
Great for a leftover lunch or like Bex did, stick it into an omelette!
- 380g Turkey Steak (Cut into Chunks)
- 2 x Sweet Potato (Cubed)
- 1 x Red Pepper (Sliced)
- 1 x Leek
- 6 x Cherry Tomatoes (Halved)
- 250g Butternut Squash (De-seeded and cubed)
- 2 x Carrots (Sliced)
- 4 x Florets of Broccoli
- Cajun Spice
- 3 x tbsp Olive Oil
- Chopped Coriander to finish
- Firstly prepare all of your meat and vegetables. Put all of your vegetables apart from the sweet potato into a bowl. Drizzle over olive oil then sprinkle over your cajun spice and mix well with your hands.
- Pre-heat the oven to 200C
- Boil a pan of water, then add you cubed sweet potato and cook for 8 minutes.
- Whilst the sweet potato is cooking, heat a tbsp of olive oil in a frying pan and cook the turkey chunks until they are sealed and starting to brown.
- Once both the turkey and sweet potato are ready, add these, and your bowl of cajun vegetables to a roasting tin.
- Allow this to cook for 15-20 minutes, shaking and turning halfway through.
- Once your time is up, take out of the oven and plate up. Season with salt and pepper and add your chopped coriander for garnish.
Amount Per Serving: Calories: 595Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 152mgSodium: 1903mgCarbohydrates: 46gFiber: 10gSugar: 16gProtein: 63g
I hope you enjoyed this recipe. If you’re like me, keep it as a bank recipe for when you want something simple. It’s obviously very easy to mix this up and change the ingredients around. You can add and subtract some of the vegetables, change the spice mix, or even the meat. Let me know if you try something different and I’ll give it a go myself.
The Ped’s Kitchen Blog!
It’s crazy to think that we’ve done so much on the blog over a short period of time. I think we’re just entering 8 weeks since we started. It feels like we’ve been on a bit of a journey. It seems strange that we’ve spoken to Ped every day over the last 8 weeks, but haven’t been able to see him. We’re looking forward to a time where we can meet up and cook some food together. We have lots of ideas for new content including Youtube videos and podcasts, so keep following for what’s to come.
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If you’d like to look at some of our most recent posts, have a look through the list below. If you want to delve a little deeper, head over to some of the categories on our All Recipes Page. There’s are good mix of recipes covering all tastes and diets.