Description
A hearty and nutritious Turkey Sweet Potato Skillet combining lean ground turkey, tender sweet potatoes, and vibrant vegetables seasoned with smoked paprika and cumin for a flavorful, one-pan meal perfect for a quick dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups spinach, chopped
- Fresh parsley for garnish
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until the onion becomes translucent and aromatic.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Stir occasionally and cook for about 10 minutes, allowing the sweet potatoes to soften and start to brown slightly.
- Cook the Turkey: Add the ground turkey to the skillet. Use a spatula to break the meat apart as it cooks. Continue cooking for 5-7 minutes until the turkey is browned and fully cooked through.
- Season the Skillet: Sprinkle the smoked paprika, cumin, salt, and pepper over the mixture. Stir thoroughly to evenly distribute the spices and enhance all the flavors.
- Add the Veggies: Incorporate the chopped bell pepper and spinach into the skillet. Cook for an additional 3-4 minutes until the spinach has wilted and the bell pepper is tender.
- Finish and Serve: Remove the skillet from heat. Garnish with fresh parsley for added color and freshness. Serve the dish warm as a wholesome, flavorful meal.
Notes
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- If sweet potatoes are firm, optionally cover the skillet with a lid while cooking to help soften faster.
- Leftovers store well and can be refrigerated for up to 3 days.
- This dish pairs nicely with a side of quinoa or brown rice for extra fiber and fullness.
