Ingredients
Scale
- 1 lb Lean ground turkey (93% or 99% lean)
- 2 Large sweet potatoes, peeled and cubed into 1/2-inch pieces
- 1 Bell pepper, diced (any color)
- 1/2 Yellow onion, diced
- 2 Cloves garlic, minced
- 2 tbsp Olive oil, divided
- 1 tsp Smoked paprika
- 1 tsp Cumin
- 1/2 tsp Garlic powder
- Salt and black pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
- Step 1: Preparation. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Peel the sweet potatoes and cut them into small, uniform cubes so they cook evenly. Place the cubes on the baking sheet, drizzle with one tablespoon of olive oil, and season with salt, pepper, and garlic powder. Toss them well to coat and spread them out in a single layer. Roast for 20 to 25 minutes until they are tender and slightly browned on the edges.
- Step 2: Cooking. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, sautéing for about 3 to 4 minutes until they soften. Add the ground turkey to the skillet, breaking it apart with a spatula. Season the meat with smoked paprika, cumin, salt, and pepper. Cook the turkey until it is completely browned and no longer pink. Stir in the minced garlic during the last minute of cooking to prevent it from burning.
- Step 3: Plating. Once the sweet potatoes are done, remove them from the oven. You can either mix the roasted potatoes directly into the skillet with the turkey or keep them separate for portioning. Divide the mixture evenly into four meal prep containers. Garnish with fresh parsley or chopped green onions if desired. Let the food cool slightly before sealing the containers and placing them in the refrigerator.
- Cook Time: 40 minutes