Breakfast hash doesn't get nearly enough credit as a weekday powerhouse, and this one earns a permanent spot in the rotation. Sweet potato, zucchini, and red bell pepper form a colorful, hearty base that gets cooked down in garlic-infused olive oil until golden and tender. Fresh ginger and turmeric bloom right in the pan before the ground turkey goes in, layering in warm, earthy depth that makes the whole skillet smell incredible. A handful of baby spinach wilts in at the end, and a squeeze of lemon juice brightens everything up just before serving. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works. It's the kind of satisfying, protein-packed morning meal that keeps you full well past lunch without feeling heavy.
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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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