This one-pan skillet is the kind of meal that makes a reset feel genuinely exciting rather than punishing. Sweet potato cubes get golden and just-tender in olive oil before joining seasoned ground turkey, sautéed onion, red bell pepper, and garlic — all finished with a warm blend of cumin, smoked paprika, and chili powder that smells incredible while it cooks. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required. The method is straightforward enough for a busy weeknight but satisfying enough to meal-prep for the whole week. Serves four, and it reheats beautifully straight from the fridge. A scatter of fresh parsley on top adds a little brightness that ties everything together. It's the kind of bowl that proves eating this way doesn't have to feel like a compromise.
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Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
Add the remaining 1 tbsp olive oil to the same skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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