Ingredients
Scale
- 1 lb lean ground turkey (93% lean is ideal)
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 1/2 cup shredded cheddar or Monterey Jack cheese
- Optional garnish: Chopped cilantro and sliced avocado
Instructions
- Start by preheating your oven to 400°F (200°C). While the oven heats up, peel your sweet potatoes and chop them into small, uniform cubes about half an inch wide. Small cubes ensure the potatoes cook through at the same rate as the turkey. Dice your onion and bell pepper, and mince the garlic. If you are using a cast-iron skillet, you can do everything in one pan. Otherwise, grease a large 9×13 inch baking dish and set it aside.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks. Once the turkey is no longer pink, stir in the diced onions, bell peppers, and cubed sweet potatoes. Season the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Sauté for about 5 minutes to soften the aromatics. If your skillet is oven-safe, stir in the spinach until it wilts, then transfer the whole pan to the oven. If not, transfer the mixture to your prepared baking dish. Bake for 20-25 minutes, or until the sweet potatoes are fork-tender. If using cheese, sprinkle it over the top during the last 5 minutes of baking.
- Remove the dish from the oven and let it rest for a few minutes. This allows the juices to redistribute, ensuring every bite is moist. Scoop generous portions into shallow bowls. Top each serving with a sprinkle of fresh cilantro and a few slices of creamy avocado for added healthy fats. Serve immediately while hot and enjoy your balanced, wholesome meal.
- Cook Time: 50 minutes