Ground Turkey Sweet Potato Skillet with Fresh Vegetables (Print version)

A one-pan ground turkey sweet potato skillet with bell pepper, zucchini, spinach, smoky spices, and a bright lime finish.

# Ingredients:

For the skillet

01 - 2 tablespoons olive oil, divided
02 - 1 lb (450 g) 93% lean ground turkey
03 - 1 teaspoon kosher salt, divided, plus more to taste
04 - 1/2 teaspoon black pepper
05 - 1 medium yellow onion, diced
06 - 1 red bell pepper, diced
07 - 3 cloves garlic, minced
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon chili powder
11 - 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, about 4 cups
12 - 1/3 cup (80 ml) low-sodium chicken broth or water
13 - 1 medium zucchini, diced
14 - 2 packed cups (60 g) baby spinach

For finishing

15 - 1 tablespoon fresh lime juice
16 - 1/4 cup chopped fresh cilantro or parsley
17 - 1 avocado, sliced, optional
18 - Hot sauce or salsa, optional

# Instructions:

01 - Heat 1 tablespoon olive oil in a large skillet with a lid over medium-high heat. Add the ground turkey, 1/2 teaspoon salt, and black pepper. Cook for 5-6 minutes, breaking it into crumbles, until no pink remains.
02 - Add the remaining 1 tablespoon olive oil, onion, bell pepper, garlic, smoked paprika, cumin, and chili powder. Cook for 3-4 minutes, stirring often, until the onion softens and the spices smell fragrant.
03 - Stir in the diced sweet potatoes, remaining 1/2 teaspoon salt, and chicken broth. Cover, reduce the heat to medium, and cook for 12-15 minutes, stirring once or twice, until the sweet potatoes are fork-tender.
04 - Stir in the zucchini and cook uncovered for 3-4 minutes until just tender. Fold in the spinach and cook for 1 minute, just until wilted.
05 - Remove the skillet from the heat. Stir in lime juice and cilantro, then taste and adjust the salt. Serve warm with avocado, hot sauce, or salsa if desired.

# Good to know:

01 - Dice sweet potatoes into 1/2-inch cubes so they cook evenly in the skillet.
02 - Use a skillet with a tight-fitting lid to steam the sweet potatoes without drying out the turkey.
03 - Leftovers keep refrigerated for up to 4 days.

Back