Ingredients
Scale
- 1 lb Lean Ground Turkey (93/7)
- 2 large Sweet Potatoes, peeled and cubed small
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 medium Yellow Onion, diced
- 1 Bell Pepper (any color), diced
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- Fresh Cilantro or Green Onions for garnish (optional)
Instructions
- Start by prepping all your vegetables to ensure the cooking process goes smoothly. Peel the sweet potatoes and cut them into small, half-inch cubes; keeping them small ensures they cook quickly and evenly in the pan. Dice your onion and bell pepper into uniform pieces. Rinse the black beans thoroughly under cold water to remove excess sodium and starches.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the cubed sweet potatoes and cook for about 8-10 minutes, stirring occasionally, until they begin to soften and brown on the edges. If they stick, add a tablespoon of water and cover with a lid for 2 minutes to steam them. Once the potatoes are nearly tender, add the diced onion and bell pepper. Sauté for another 3-4 minutes until the onions are translucent.
- Push the vegetables to the outer edges of the skillet and add the ground turkey to the center. Break the meat apart with a wooden spoon and cook until no pink remains. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Finally, fold in the black beans. Toss everything together for 2-3 minutes to allow the flavors to meld and the beans to heat through.
- Divide the mixture into four equal portions. The vibrant colors of the sweet potato and peppers make this dish visually appealing on its own. Garnish with fresh cilantro or sliced green onions if you have them on hand. Serve hot and enjoy a restaurant-quality meal for a fraction of the cost.
- Cook Time: 30 minutes