Sesame Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Sweet potato cubes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, and wilted baby spinach in a skillet fragrant with smoked paprika, cumin, and garlic. The spice blend does serious heavy lifting here — every bite has warmth and depth without relying on any sauces or condiments that might sneak in unwanted ingredients. Eggs are nestled right into the hash and cooked to a just-set finish, so you get that runny yolk moment that ties the whole dish together. For anyone navigating sesame-free eating, this recipe is naturally in the clear — every ingredient is a whole food or a straightforward spice, so there's no label-scanning required. It's also fully Whole30-compliant, which means it works hard for a lot of different goals at once. Finish it with a scatter of fresh parsley and bring the skillet straight to the table.
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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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