Yeast Free Turmeric Ginger Turkey Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, anti-inflammatory skillet packed with ground turkey, sweet potato, zucchini, and red bell pepper. Fresh ginger and turmeric do the heavy lifting here, giving every bite a warm, earthy depth that feels anything but boring first thing in the morning. Because yeast-free eating means scanning labels and avoiding fermented or leavened ingredients, a one-pan hash like this is genuinely ideal — every single ingredient is whole and straightforward, with zero hidden yeast to worry about. The garlic-infused olive oil adds savory richness without relying on any yeast extracts or condiments that can sneak into other recipes. Sweet potato brings a natural sweetness and satisfying heartiness that makes this feel like a real meal rather than a compromise. A handful of baby spinach wilts right into the skillet at the end, and a squeeze of fresh lemon juice brightens everything up beautifully. Finish it with a scatter of cilantro or parsley and you've got a colorful, nourishing plate that's as good for a weekend brunch as it is for a weekday power-up.
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
- 1 lb ground turkey
- 2 tbsp garlic-infused olive oil, divided
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 red bell pepper, seeded and diced
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ¾ tsp sea salt, or to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!