Almond Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This smoky, satisfying skillet is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Caramelized sweet potato cubes, seasoned ground turkey, and wilted baby spinach come together with smoked paprika, cumin, and a touch of cayenne for a deeply savory, slightly smoky flavor that builds with every bite. Eggs are nestled right into the hash and cooked until the whites are just set, so you get that runny yolk moment without any extra dishes. Every single ingredient here is whole, recognizable, and completely free of tree nuts — no sneaky almond flour, almond oil, or nut-based thickeners hiding anywhere in the recipe. That matters more than people realize, because a lot of "healthy" skillet recipes lean on nut-based swaps that can make them off-limits. Avocado oil does all the heavy lifting in the pan, giving you a clean, high-heat cook without compromising on flavor or safety. Finish it with a scatter of fresh parsley and bring the whole skillet straight to the table — it's the kind of dish that looks like you tried a lot harder than you did.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
- 3 tbsp avocado oil, divided
- 1 lb ground turkey
- 1 medium red bell pepper, diced
- 3 scallions (green tops only), thinly sliced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups baby spinach, loosely packed
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring only 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.
- 2
Reduce the heat to medium. Add the ground turkey to the same skillet and cook, breaking it into small pieces with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 6–7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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