Ingredients
Units
Scale
- 1 lb ground turkey
- 2 medium sweet potatoes, peeled and diced small
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil (divided)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1/4 cup chicken or vegetable broth (optional, for steaming)
- Fresh parsley or cilantro, for garnish
- Optional: avocado, hot sauce, shredded cheese, or fried egg for topping
Instructions
Cook the Sweet Potatoes
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add diced sweet potatoes, season with a pinch of salt and pepper, and cook for 8–10 minutes, stirring occasionally, until they start to brown.
- Add ¼ cup broth or water, cover, and steam for 3–5 minutes until tender. Remove lid and let any excess liquid evaporate.
2. Brown the Turkey
- Push sweet potatoes to one side and add remaining 1 tablespoon olive oil to the other side of the pan.
- Add ground turkey, break it apart, and cook for 5–7 minutes until browned and cooked through. Season with chili powder, paprika, cumin, salt, and pepper.
3. Add Veggies
- Stir in onion, bell peppers, and garlic. Cook for another 4–5 minutes until veggies are softened.
4. Combine & Finish
- Mix everything together and adjust seasoning as needed.
- Garnish with fresh parsley or cilantro and serve hot. Add optional toppings if desired!
Notes
- Meal prep friendly: Stores well in the fridge for up to 4 days.
- Make it spicy: Add jalapeños or crushed red pepper flakes.
- Low carb option: Swap sweet potatoes for diced zucchini or cauliflower.