Wheat 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, hearty, and loaded with color from sweet potatoes, red bell pepper, and wilted spinach. The smoked paprika and cumin do serious heavy lifting here, giving the ground turkey a deep, almost barbecue-like warmth that pairs perfectly with the natural sweetness of those caramelized potato cubes. Every single ingredient in this recipe is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-squinting required. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying your meal. Eggs cracked right into the hash and cooked until the whites are just set make this feel like a proper brunch or a satisfying dinner — honestly, it works at any hour. If you're navigating a grain-free lifestyle and tired of meals that feel like a compromise, this one delivers on flavor without cutting any corners.
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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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