Description
This Ground Turkey and Sweet Potato Skillet is a nutritious one-pan meal that combines lean turkey with sweet potatoes and fresh spinach. It’s quick to prepare, packed with flavor, and perfect for busy weeknights. Enjoy a delicious and healthy dinner in just 40 minutes!
Ingredients
Scale
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach (fresh or frozen)
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon fresh lime juice (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Peel the sweet potatoes using a vegetable peeler, ensuring all skin is removed.
- Dice the sweet potatoes into small cubes, about 1/2 inch in size, and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
- Add the ground turkey, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
- Season with smoked paprika, ground cumin, chili powder, salt, and pepper. Stir to combine.
- Add the diced sweet potatoes to the skillet and stir to combine.
- Pour in the chicken broth, cover the skillet, and cook for 10-15 minutes, stirring occasionally, until sweet potatoes are tender but not mushy.
- Rinse fresh spinach under cold water or ensure frozen spinach is thawed and drained.
- Add spinach to the skillet and stir in. Cook until wilted, about 2-3 minutes.
- Taste and adjust seasoning as needed.
- Drizzle with fresh lime juice if desired and stir to combine.
- Serve hot, garnished with fresh cilantro if using.
Notes
- Feel free to customize the spices according to your taste preferences.
- This dish can be made ahead of time and reheated for a quick meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes