Ingredients
3 tbsp extra-virgin olive oil, divided
12 oz purple sweet potatoes, peeled and cut into small cubes
12 slices nitrate-free uncured bacon
1 tsp granulated garlic powder
1 tbsp RxSugar Maple-Flavored Liquid Allulose
2 scoops Extra Fiber
Directions
1Pre-heat oven to 400°. Line 3 small sheet pans with parchment paper.
2In a small mixing bowl, add the potatoes and 1 tbsp olive oil and mix. Transfer to one of the sheet pans and place in the oven for 20 minutes, or until soft.
3In another small bowl, toss the fennel with 1 tbsp olive oil and transfer to another sheet pan. Place in the oven for 15-20 minutes, or until it appears to be softened and browned.
4On the last sheet pan, place the slices of bacon side by side.
5When the potatoes and fennel are taken out of the oven, turn the heat down to 350°. Place the bacon in the oven and cook for 20-25 minutes, or until crisp. When done, take out of the oven and place on a paper towel lined plate. Set aside to cool.
6Place a sauté pan on medium heat with 1 tbsp of olive oil. Add ground turkey and cook for 5 minutes while constantly breaking up the meat with a wooden spoon or spatula. Add all the spices, allulose, and Extra Fiber to the meat and blend together well. Cook for 5 more minutes. Meat should appear to be browned. Turn the heat down to low and drain meat in a mesh sieve.
7In the same pan, place the swiss chard and cook for 7-10 minutes on low heat until wilted. Turn the heat off.
8Divide 2 pieces of bacon per bowl. On a cutting board, chop the bacon into crumbles.
9Build the bowls. In each bowl, place ½ cup quinoa, 2 oz of sweet potato, ¼ cup fennel, ½ cup ground turkey, 2 chopped pieces of bacon, ⅓ cup chopped tomatoes, and top with basil leaves.
10Makes 6 servings. Place in airtight containers for up to 5 days in the coldest part of the refrigerator (typically in the back). Enjoy!
