Kids’ BBQ Turkey & Sweet Potato Bites
+Snack: Cinnamon Pretzel Bites with Berry Compote
- Sesame
- Wheat
- Eggs
- Milk
This 30-minute kids’ lunch (plus 10-minute snack) is the perfect make-ahead time-saver. Kid-approved pan-fried BBQ ground turkey and sweet potato bites with TWO dippers: creamy ranch and our Chick'n Dippin' sauce; on the side: cucumber and apple slices plus crunchy pita chips. But wait—don’t forget snacktime! Sugar and cinnamon-dipped chewy-crisp pretzel bites with a berry compote should do the trick! This recipe provides 3 servings and 6 servings of lunch + snack for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories 300, Total Fat 11g, Sat. Fat 5g, Cholest. 20mg, Sodium 300mg, Total Carb. 45g, Fiber 1g, Sugar 14g, Added Sugar 14g, Protein 4g.
Ingredients
1 unit
Sweet Potatoes
1 unit
Cucumber
1 unit
Apple
2 unit
Pita Bread
(Contains: Sesame, Wheat)
10 ounce
Ground Turkey
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Cornstarch
2 tablespoon
Sweet and Smoky BBQ Seasoning
2 unit
Chicken Stock Concentrate
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
2 ounce
Chick'n Dippin' Sauce
(Contains: Eggs)
1 unit
Pretzel Bites
(Contains: Wheat)
1 teaspoon
Cinnamon
3 ounce
Berry Compote
Not included in your delivery
Olive Oil
Cooking Oil
Sugar
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces. Place in a large microwave-safe bowl with enough salted water to cover by 2 inches. Tightly cover with plastic wrap. Microwave until sweet potato is tender, 6-8 minutes (8-10 minutes for 6 servings). Carefully remove and drain. Return sweet potato to bowl and mash with a potato masher or fork until smooth. Season with salt and pepper.
While sweet potato cooks, thinly slice cucumber into rounds. Halve, core, and thinly slice apple. Cut each pita into eight triangles. Toss pita triangles on a baking sheet with a large drizzle of olive oil, salt, and pepper. Bake on middle rack until lightly browned and slightly toasted, 6-10 minutes. Remove sheet from oven and set aside to cool. TIP: Pita chips will crisp up as they cool.
Once sweet potato is cooked and mashed, add ground turkey, panko, cornstarch, BBQ seasoning, and stock concentrates to bowl with sweet potato. Season with salt. Mix well until thoroughly combined. Form into six patties (12 patties for 6 servings). Heat a large drizzle of oil in a large pan over medium heat. Cook patties until browned and cooked through, 4-5 minutes per side. (For 6, cook in batches if necessary.) Transfer turkey and sweet potato bites to a paper-towel-lined plate.
To serve: Divide turkey and sweet potato bites between plates and serve with ranch or Chick'n Dippin' sauce for dipping. Serve with apple slices, cucumber slices, and pita chips. To stash: Let turkey and sweet potato bites and pita chips cool completely. Refrigerate turkey and sweet potato bites, apple slices, cucumber slices, and pita chips in separate containers and pack as desired!
Adjust rack to middle position and preheat oven to 350 degrees. Place 2 TBSP butter (4 TBSP for 6 servings) in a large microwave-safe bowl. Microwave until butter melts, 30-45 seconds. Add cinnamon and 1 tsp sugar (2 tsp for 6) to same bowl; whisk to combine. Add pretzel bites to bowl with cinnamon-sugar butter; toss to evenly coat. Arrange coated pretzel bites in a single layer on a baking sheet (drizzle any remaining cinnamon-sugar butter over top). Bake on middle rack until lightly glazed and warmed through, 6-8 minutes.
Serve cinnamon-sugar pretzel bites with berry compote on the side for dipping.
