Vegan Ginger-Turmeric Turkey Sweet Potato Hash with Zucchini
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Learn more →Ingredients
4 servings
Hash
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 2 medium zucchini (about 12 oz total), cut into ½-inch dice
- 3 tbsp olive oil, divided
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ½ tsp dried thyme
- ¾ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a knife, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly golden and just tender, about 4–5 minutes. Transfer to the plate with the sweet potato.
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