Turkey, Sweet Potato & Broccoli Traybake

📝 Ingredients

• 640 g turkey breast (4 escalopes, about 160 g each)
• 800 g sweet potatoes (2 large, about 400 g each)
• 1 large broccoli (about 500 g)
• 3 tbsp olive oil (1 for the turkey, 1 for the sweet potatoes, 1 for the broccoli)
• 2 tsp sweet paprika
• 2 garlic cloves
• 300 g plain 0 % skyr
• 15 g fresh chives
• ½ lemon
• Salt, black pepper

🍴 Utensils

• 2 baking trays and baking paper
• Mixing bowl
• Peeler
• Chef's knife
• Spatula
• 4 airtight containers and 4 small pots

📖 Steps

1. Preheat the oven to 210 °C, on fan if possible so you can cook two trays at once. Cut the turkey into 3 cm cubes and mix them in the large bowl with 1 tbsp oil, the paprika, 1 finely chopped garlic clove, salt and pepper. Set aside in the fridge.
2. Peel the sweet potatoes and cut them into even 2 cm cubes: pieces of the same size cook at the same rate. Spread them on the first tray lined with baking paper, drizzle with 1 tbsp oil, season with salt and pepper and toss with your hands.
3. Spread the cubes out in a single layer without crowding them, otherwise they'll steam instead of roasting. Roast the sweet potatoes on their own for 12 minutes: they need longer than the turkey and broccoli.
4. Meanwhile, cut the broccoli into 3 cm florets, peel the stalk and cut it into thin rounds. Spread them on the second tray lined with baking paper, toss with the last tbsp of oil, the second chopped garlic clove and a pinch of salt, then add the turkey.
5. Take out the first tray and turn the sweet potatoes with a spatula. Put both trays in the oven for 14 to 15 minutes, swapping them halfway through, until the sweet potatoes are tender and the tips of the broccoli are lightly charred.
6. Check it's cooked by cutting open the largest cube of turkey: it should be white all the way through, with no pink, and still juicy. Don't cook it any longer, as turkey dries out very quickly. Leave to cool slightly on the trays for 10 minutes.
7. Make the sauce in the washed bowl: finely snip the chives and mix them into the skyr with the juice of the ½ lemon, salt and pepper. If the sauce is too thick, loosen it with 1 to 2 tbsp cold water until it coats the back of a spoon.
8. Divide the sweet potatoes, broccoli and turkey between the 4 boxes, and the sauce between the 4 small pots so it doesn't make the vegetables soggy. Seal once cooled and keep for up to 4 days in the fridge.
9. When ready to eat, reheat the box in the microwave for 1 min 30 to 2 minutes with the lid ajar, then add the cold sauce at the last minute. The hot-cold contrast is what makes this box so good.