Vegetarian Rosemary-Garlic Turkey Sweet Potato Hash with Broccoli
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 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 potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 3 cups broccoli florets, cut into small bite-sized pieces
- 4 cloves garlic, minced
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp salt, plus more to taste
- ¼ cup water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles with a wooden spoon, for 7–9 minutes, until cooked through with no pink remaining and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C). Transfer the turkey to a plate and set aside.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the sweet potato cubes in a single layer and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking for another 4–5 minutes, stirring occasionally, until the cubes are golden on most sides and just beginning to soften at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!