Are you tired of boring breakfast options that leave you hungry and unsatisfied? Get ready to revolutionize your morning meal with this mouthwatering Puerto Rican Paleo Breakfast Lasagna that's not just a feast for your taste buds, but a nutritional powerhouse! Imagine layers of tender sweet potato "noodles" embracing seasoned ground turkey, creating a dish so delicious and healthy, you'll want to make it every single day. This isn't just a recipe—it's a breakfast game-changer that combines traditional Puerto Rican flavors with modern paleo principles.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Puerto Rican
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, sliced
- 1 lb ground turkey
- 1 cup diced tomatoes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash sweet potatoes thoroughly and slice them lengthwise into thin, uniform 1/4-inch thick sheets using a mandoline or sharp knife. These will serve as the "lasagna noodles".
- Arrange sweet potato slices on the prepared baking sheet. Lightly brush with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes until slightly tender but not crisp.
- In a large skillet, heat olive oil over medium-high heat. Add diced onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant. Add ground turkey and break into small pieces with a wooden spoon.
- Season the turkey with cumin, salt, and pepper. Cook until the meat is completely browned and no pink remains, approximately 8-10 minutes.
- Stir in diced tomatoes and simmer the mixture for 5 minutes to allow flavors to meld together.
- In a 9x9 inch baking dish, create layers starting with roasted sweet potato slices, then add a layer of the turkey mixture. Repeat layering until all ingredients are used.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15-20 minutes.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Slice into portions and serve hot as a hearty paleo-friendly breakfast or brunch dish.
Tips
- Sweet Potato Slicing Secrets: Use a mandoline for uniform, thin slices to ensure even cooking and a lasagna-like texture.
- Maximize Flavor: Toast your cumin briefly in the pan before adding to the turkey to enhance its nutty, warm notes.
- Moisture Management: Pat your sweet potato slices dry before roasting to prevent sogginess and achieve a better "noodle" texture.
- Meal Prep Hack: This dish can be prepared ahead and refrigerated overnight—simply bake when ready to serve.
- Customization Options: Feel free to swap ground turkey with ground chicken or add extra vegetables like spinach for more nutrition.
- Garnish Generously: Fresh cilantro isn't just a topping—it's a flavor booster that adds brightness to the entire dish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 85mg
