Low Sodium Whole30 Turkey Sweet Potato Skillet

Total time40 min

Prep time12 min

Cook time28 min

Low Sodium Whole30 Turkey Sweet Potato Skillet

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Ingredients

4 servings

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 lb ground turkey
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
¼ tsp black pepper
¼ cup chicken broth
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes and a pinch of the salt, spreading them into a single layer. Cook, stirring every 2–3 minutes, until the cubes are golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the ground turkey and cook, breaking it into small pieces with a wooden spoon, 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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