Description
This Turkey Sweet Potato Skillet is a flavorful and nutritious one-pan meal featuring ground turkey, tender sweet potatoes, and fresh vegetables seasoned with smoked paprika and cumin. Perfect for a quick and wholesome dinner, this recipe combines sautéing and skillet cooking to deliver a hearty dish packed with protein and fiber.
Ingredients
Scale
Main Ingredients
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups spinach, chopped
- Fresh parsley for garnish
Spices and Seasoning
- 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 they become translucent and fragrant.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the skillet. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop a slight golden color.
- Cook the Turkey: Add the ground turkey to the skillet, breaking it apart with a spatula as it cooks. Continue cooking for 5-7 minutes until the turkey is browned and fully cooked through with no pink remaining.
- Season the Skillet: Sprinkle the smoked paprika, cumin, salt, and pepper over the contents. Stir thoroughly to combine the spices and enhance the overall flavor.
- 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 but still retains some texture.
- Finish and Serve: Remove the skillet from heat. Garnish with fresh parsley and serve the dish warm, enjoying a wholesome and satisfying meal.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For extra heat, add a pinch of red pepper flakes or diced jalapeño along with the spices.
- Make sure to dice sweet potatoes evenly for uniform cooking.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of quinoa or brown rice for a more filling meal.
