High-Protein Turkey Sweet Potato Bowl
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, Dairy-Free, Whole30, Paleo
Ingredients
Scale
- 1 lb lean ground turkey
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups fresh baby spinach
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed sweet potatoes and a pinch of salt. Cook for about 10 to 12 minutes, stirring occasionally, until the potatoes are tender and lightly browned on the edges. Remove the potatoes from the skillet and set them aside on a plate.
- In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper. Sauté for 3 to 4 minutes until the onion becomes translucent and the pepper softens. Add the minced garlic and cook for another 60 seconds until fragrant.
- Add the ground turkey to the skillet with the vegetables. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking until the turkey is no longer pink and is fully cooked through, usually about 6 to 8 minutes.
- Add the smoked paprika, cumin, chili powder, salt, and pepper to the turkey mixture. Stir well to coat the meat and vegetables in the spices. Return the cooked sweet potatoes to the skillet and toss everything together to combine the flavors.
- Turn the heat down to low and add the fresh baby spinach to the pan. Fold the spinach into the warm turkey and potato mixture for 1 to 2 minutes until it is just wilted. Remove the skillet from the heat immediately to prevent overcooking the greens.
- Divide the mixture into four bowls. Top with fresh parsley or cilantro and serve immediately while hot.