Ground Turkey Sweet Potato Skillet
This Ground Turkey Sweet Potato Skillet is a nourishing, flavourful meal that comes together in about 30 minutes! Made with ground turkey, sweet potato, black beans and a delicious spice blend, you'll love this easy dinner.
Servings: 4
Calories: 433kcal
Ingredients
- 1 lb sweet potatoes ~2 medium sweet potatoes; can use leftover roasted diced sweet potato
- 2 tablespoons olive or avocado oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 clove garlic, minced
- 1 lb ground turkey
- ½ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika smoked or sweet
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 15oz can black beans drained and rinsed
- 1 cup shredded mexican blend or cheddar cheese + more for topping
- ¼ cup chopped cilantro
- Optional garnishes: sliced avocado, guacamole, sour cream, pickled jalapeños, hot sauce
Instructions
- Cook the sweet potato. Poke several holes in each sweet potato using a fork. Microwave each potato (individually) for 5 minutes, then in 30 second intervals until fork tender. Set aside until cool enough to handle.
- Sauté the veggies. Heat oil in a large skillet over medium heat. Add onion and sauté for 3-5 minutes, until softened. Add the bell pepper and cook for another 3 minutes. Add the minced garlic and sauté for about 30 seconds.
- Add the turkey. Add the ground turkey, breaking it apart with a spatula. Continue to cook until lightly browned, about 8 minutes, stirring occasionally.
- Dice the sweet potato. While the turkey is cooking, peel the skin off the cooked sweet potatoes and dice them into ¾-inch pieces.
- Season the turkey. Add all the spices and water to the skillet, stirring well to coat the meat. Continue to cook for 2-3 more minutes.
- Bring it all together. Add in the sweet potato, black beans, cheese and cilantro. Stir well to combine and continue cooking until cheese is melted. Turn heat down to low, if needed.
- Remove from heat and serve. You can serve it plain, over rice with toppings, or in warmed tortillas. We like to serve ours topped with avocado or guacamole, sour cream and more cheese.
Notes
- To store: place in an airtight container and refrigerate. Eat leftovers within 4 days.
- To reheat:
- Microwave – heat an individual portion for 2-3 minutes (stirring once halfway) until fully warmed through to an internal temperature of 165 °F.
- Stovetop – reheat in a non-stick skillet until fully warmed through to an internal temperature of 165 °F. Add a splash of water, if needed.
Nutrition
Calories: 433kcal | Carbohydrates: 30g | Protein: 36g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 925mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin A: 18296IU | Vitamin C: 44mg | Calcium: 263mg | Iron: 3mg
