Description
A hearty and flavorful Turkey Sweet Potato Skillet combining lean ground turkey, nutrient-rich sweet potatoes, and fresh vegetables seasoned with smoked paprika and cumin. This quick and easy stovetop recipe is perfect for a wholesome weeknight dinner that comes together in just 30 minutes.
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
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent and fragrant.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Cook for about 10 minutes, stirring occasionally to prevent sticking, until the sweet potatoes begin to soften but still hold their shape.
- Cook the Turkey: Add the ground turkey to the skillet, breaking it apart with a spoon or spatula. Cook for 5-7 minutes until the meat is browned evenly and fully cooked through with no pink remaining.
- Season the Skillet: Sprinkle in the smoked paprika, cumin, salt, and pepper. Stir well to combine, allowing the spices to infuse the turkey and vegetables evenly.
- Add the Veggies: Incorporate the chopped bell pepper and spinach into the skillet. Cook for an additional 3-4 minutes until the spinach wilts and the bell pepper softens slightly, blending the flavors together.
- Finish and Serve: Remove the skillet from heat. Garnish with fresh parsley for a burst of color and freshness. Serve the dish warm as a nutritious and satisfying meal.
Notes
- To speed up softening of the sweet potatoes, partially microwave them before adding to the skillet.
- Ground turkey can be substituted with ground chicken or lean ground beef if preferred.
- Add a pinch of chili flakes for a spicy kick.
- This dish stores well and can be refrigerated for up to 3 days.
- Serve with a side of brown rice or quinoa for extra fiber and carbs.
