Description
This Ground Turkey Sweet Potato Skillet is a hearty and healthy one-pan meal, combining lean ground turkey with nutrient-rich sweet potatoes, vibrant bell pepper, and fresh spinach, all seasoned with warm spices and simmered to perfection. Ready in 30 minutes, it makes a perfect weeknight dinner packed with flavor and wholesome ingredients.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups baby spinach
- 1/4 cup fresh parsley, chopped
Spices and Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup chicken broth
Instructions
- Heat olive oil: In a large skillet over medium heat, warm the olive oil to prepare for sautéing.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until they become fragrant and soft.
- Cook ground turkey: Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned evenly, about 5-7 minutes.
- Add vegetables and spices: Stir in the diced sweet potatoes, red bell pepper, paprika, cumin, chili powder, salt, black pepper, and optional red pepper flakes, mixing everything well to combine the flavors.
- Simmer with chicken broth: Pour in the chicken broth, cover the skillet, and let it simmer for 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and cooked through.
- Add spinach: Finally, add the baby spinach to the skillet and cook for an additional 2 minutes until the spinach wilts.
- Finish and serve: Remove from heat, sprinkle with fresh parsley, and serve warm.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Adjust the red pepper flakes to control the spice level.
- For a vegetarian option, replace ground turkey with cubed tofu or tempeh and use vegetable broth instead of chicken broth.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Add a squeeze of fresh lemon juice at the end for a bright, fresh finish if desired.
