Gelatin Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet dish brings together golden sweet potatoes, seasoned ground turkey, and wilted spinach in a way that feels genuinely satisfying rather than like a compromise. The smoked paprika and cumin do serious heavy lifting here, giving the whole pan a deep, warming flavor that tastes like it took far more effort than it actually did. Eggs are cracked right into the hash at the end and cooked in the residual heat, so every serving comes with a runny yolk ready to break over the top — no separate pan needed. For anyone navigating a gelatin-free lifestyle, this kind of recipe is a relief because every single ingredient is exactly what it says it is: real vegetables, ground meat, eggs, and spices. There are no hidden thickeners, no processed shortcuts, and no reason to flip over a label and squint at the fine print. Avocado oil keeps the cook clean and the sweet potatoes beautifully caramelized without any fuss. The red bell pepper and scallion greens add brightness and a little sweetness that balances the heat from the optional cayenne. It's the kind of one-pan meal you'll find yourself making on a Sunday and eating straight from the skillet before it even makes it to the table.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!