Eosinophilic Esophagitis Friendly Sweet Potato Hash with Turmeric and Herbs
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb ground turkey
- ½ tsp sea salt, divided
- ¼ tsp black pepper
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 3 scallions (green tops only), thinly sliced
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh cilantro, roughly 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, breaking it into small pieces with a wooden spoon, and cook until no pink remains and the internal temperature reaches 165°F (74°C), about 7–8 minutes. Season with ¼ tsp of the sea salt and the black pepper. Transfer the cooked 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 diced sweet potatoes in a single layer and cook undisturbed for 4 minutes, until the undersides are golden. Stir and continue cooking, stirring every 2 minutes, until the sweet potatoes are tender when pierced with a fork and browned on most sides, about 10–12 minutes total.
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