🥘 Ground Turkey Sweet Potato Skillet Recipe
A one-pan, nutrient-packed meal made with lean ground turkey, sweet potatoes, peppers, and warm spices. It’s perfect for quick weeknight dinners or meal prep.
🧾 Ingredients:
Main:
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1 lb ground turkey (93% lean or leaner)
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2 medium sweet potatoes, peeled and diced into ½-inch cubes
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1 red bell pepper, diced
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1 green bell pepper, diced
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½ yellow onion, diced
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2 cloves garlic, minced
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2 tbsp olive oil or avocado oil
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½ cup low-sodium chicken broth or water
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1 tsp smoked paprika
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½ tsp chili powder
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½ tsp cumin
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Salt & black pepper, to taste
Optional Add-ins:
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½ cup black beans, drained and rinsed
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½ cup corn (fresh or frozen)
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Shredded cheese (cheddar or Mexican blend)
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Fresh parsley or cilantro, for garnish
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Avocado slices, for topping
🔪 Instructions:
1. Cook the Sweet Potatoes
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Heat 1 tbsp oil in a large skillet over medium heat.
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Add sweet potatoes, season with a little salt, and sauté for 5–7 minutes.
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Add ½ cup broth or water, cover, and steam until just tender (another 5–7 minutes).
Remove lid and cook off any excess liquid. Transfer sweet potatoes to a plate and set aside.
2. Cook the Turkey & Veggies
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In the same skillet, add the remaining 1 tbsp oil.
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Add onion and bell peppers, cook 3–4 minutes until softened.
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Add garlic and cook for 30 seconds.
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Add ground turkey and cook until browned, breaking it up with a spatula (about 6–8 minutes).
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Season with smoked paprika, chili powder, cumin, salt, and pepper.
3. Combine Everything
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Return the sweet potatoes to the skillet.
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Stir everything together and cook for 2–3 more minutes until heated through and flavors meld.
4. Optional Finish
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Top with shredded cheese and cover the skillet for 1–2 minutes until melted.
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Garnish with fresh parsley or cilantro and serve with avocado slices, salsa, or a fried egg!
🕒 Ready in: 30–35 minutes
Serves: 4
❓ Q&A: Substitutions, Storage, and Tips
Q: Can I use ground beef or chicken instead?
A: Yes! Ground chicken is a perfect swap for a lighter version, and ground beef gives a richer flavor. Just drain excess fat if using higher-fat meats.
Q: Do I have to peel the sweet potatoes?
A: No. The peel is nutritious and softens when cooked. Just scrub them well first if leaving the skin on.
Q: Can I make this vegetarian?
A: Absolutely! Use plant-based crumbles, cooked lentils, or chickpeas instead of turkey. Add extra beans or mushrooms for heartiness.
Q: How do I make it spicier?
A: Add crushed red pepper flakes, chipotle powder, diced jalapeños, or a dash of hot sauce to taste.
Q: Can I prep this ahead?
A: Yes! It stores well in the fridge for up to 4 days and reheats great in the microwave or skillet.
Q: Can I freeze it?
A: Yes! Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight and reheat with a splash of broth or oil.
Q: Can I serve it with rice or quinoa?
A: Definitely. It’s a complete meal on its own, but also pairs well with cooked rice, quinoa, or even tucked into a tortilla for a wrap.
Q: Is this recipe Whole30, Paleo, or Gluten-Free?
A: Yes! As long as you don’t add cheese or beans, it’s naturally Whole30, Paleo, and gluten-free.