Turkey Mole and Roast Potatoes (GF, DF)
Easy sheet pan turkey mole and roast potatoes. This Simplified mole sauce allows you to create a delicious Mexican inspired dinner. Perfect for any weeknight or get together. Its gluten and dairy free too.
Who’s ready for Mexican Monday? I know I am. The great thing about this recipe is no matter how busy your day is you can have this Mexican inspired turkey mole any time of the week.
Mole is traditionally a Mexican style sauce, that uses 20 ingredients including different types of chillies and dark chocolate. Normally a mole sauce can take hours and even days to create that authentic taste. Fear not though as this sauce is quick and easy and although not strictly authentic it still tastes amazing. Let’s face I know I don’t have the time to spend hours and hours on just one sauce. Which is why this sauce can be a great substitute.
Normally a mole sauce uses onion and garlic but since I can’t tolerate them. As they are one of the fodmaps that doesn’t agreed with my stomach. I substituted them for asafoetida powder and ground fenugreek. However, if you don’t have a problem with onion and garlic feel free to use them instead.
For this recipe I used diced turkey as my choice of meat but you could use any protein you like. Or to make this vegetarian/vegan you could use a combination of vegetable, beans or lentils instead of the meat. The choice is yours.
Next, I added roast potatoes and sliced orange pepper to complete this meal. The roast potatoes cook on the same tray and at the same time as the meat. Therefore, cutting down on the dishes used for an easy clean up once finished.
Alternatively, you could serve this as tacos, fajitas or over rice the possibilities are endless. However, you choose to serve this am sure you will enjoy it. Am really happy with the how this turned out the combination of chilli and chocolate works great together. If you have leftovers like i did then you can store the meat in one container and the roast potatoes in another. Then pop it in the fridge for 3-5 days.
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Turkey mole and roast potatoes (GF, DF)
- 40 grams passata
- 30 grams tomato puree
- 10 grams almond butter
- 7 grams cacao powder
- 125 ml water
- 1 tsp cumin
- 1/2 tsp asafoetida powder
- 1/2 tsp ground fenugreek
- 1/2 tsp cayenne pepper or more to taste
- salt to taste
Turkey & Roast Potatoes
- 300 grams diced turkey
- 400 grams peeled and chopped potatoes
- 1 tbsp avocado oil
- salt and pepper to taste
- 100 grams orange pepper
In a small bowl combine all the sauce ingredients together until you have a smooth thick sauce.
Pre-heat oven to 180c and line a baking tray with grease proof paper.
Peel and chop potatoes, toss in avocado oil and season with salt and pepper. Place potatoes on a baking tray.
Remove seeds and slice orange pepper.
Coat diced turkey and orange pepper in mole sauce and place on baking tray next to potatoes.
Place baking tray into oven at 180c for 25-30 minutes. Until turkey is cooked threw and potatoes have crisped up.
Remove from oven once completely cooked. Either serve immediately or leave to cool before storing in an air tight container in the fridge for 3-5 days. Serve with a fresh salad and enjoy.
Macros for per serving: 6.8f 41.9c 55.2p