Preheat your oven to 425°. Wash and cut your sweet potatoes into a large dice. Toss in 1 tbsp of olive oil and season with salt and pepper. Bake for 10 minutes, then flip and cook an additional 8-10 minutes or until soft.

While the potatoes are cooking, cut your onion, broccoli and red pepper into a small dice. Wash and remove the kale leaves from the stems. Rougly chop the leaves and place into a bowl. Drizzle 2 tsp of lemon juice and a few pinches of salt over the kale. Massage the kale by squeezing it in your hands 5-8 times. This will help to break down the fibers and keep it from being so tough. In a skillet, heat ½ tbsp of oil. Add in the onion and red pepper and cook until soft. Once they have softened, add the kale and turn off the heat. Allow the residual heat to wilt the kale.

Heat 1 tbsp of oil over medium high heat in a separate large skillet. Brown the turkey and then mix in the BBQ sauce. Once everything has finished cooking, combine all of the ingredients in a large pot/bowl and mix to incorporate. Season with salt and pepper to taste.