Vegan Whole30 Turkey Sweet Potato Skillet
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- ½ tsp salt, divided
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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