Walnut Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This skillet is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting — smoky, a little spicy, and packed with color from sweet potatoes, red bell pepper, and wilted spinach. Ground turkey gets seasoned with smoked paprika, cumin, and garlic until deeply fragrant, then everything comes together in a single skillet with eggs nestled right into the hash and cooked to that perfect just-set finish. Every ingredient here is naturally free from tree nuts, so there's no need to scan labels or worry about hidden walnut oils sneaking into a spice blend or sauce. Avocado oil does the heavy lifting for the cook, giving the sweet potato cubes a gorgeous golden crust before they get folded back in with the turkey and spices. The whole thing is also Whole30-compliant, which means it's built on clean, whole ingredients without any fillers or additives to second-guess. It's hearty enough to anchor a weekend brunch or a quick dinner, and the fresh parsley finish brightens everything up just enough to make it feel a little special.
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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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