Breakfast hash doesn't get nearly enough credit as a weeknight dinner option, but this skillet is about to change your mind on that front. Sweet potato, zucchini, red bell pepper, and ground turkey come together in one pan with fresh ginger, turmeric, and cumin for a warm, deeply savory dish that smells absolutely incredible while it cooks. The garlic-infused olive oil carries all those aromatics beautifully, and a final hit of lemon juice brightens everything up right before serving. For anyone navigating grain sensitivities, this one is naturally built around whole vegetables and protein — no fillers, no grains, nothing sneaky hiding in the ingredient list. The sweet potato brings just enough heartiness to make this feel like a proper meal, while the wilted spinach keeps things feeling fresh rather than heavy. It comes together in a single skillet, which means minimal cleanup and maximum flavor payoff. Finish it with a handful of fresh cilantro or parsley and you've got a dish that looks as good as it tastes.
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Heat 1 tbsp of the garlic-infused olive oil in a 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 fork, about 10–12 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tbsp garlic-infused olive oil to the skillet. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes.
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