Ingredients
Scale
- 1 lb Ground Turkey (93% lean)
- 2 Large Sweet Potatoes, peeled and cubed
- 1 Green Bell Pepper, diced
- 1 Red Onion, diced
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Optional: Fresh parsley for garnish
Instructions
- Start by peeling your sweet potatoes and cutting them into small, even half-inch cubes. Cutting them small ensures they cook quickly and evenly alongside the meat. Dice your red onion and green bell pepper into similar sizes. Measure out your garlic powder, onion powder, smoked paprika, salt, and pepper, and keep them ready in a small bowl to ensure even distribution during the cooking process.
- Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato cubes first, as they take the longest to soften. Sauté them for about 5 minutes, then add a splash of water and cover the pan for another 5 minutes to steam them until they are fork-tender. Once the potatoes are soft, push them to one side and add the ground turkey, onions, and peppers. Break the turkey apart with a wooden spoon and stir in the spice blend. Cook for another 8-10 minutes until the turkey is browned and the vegetables are tender.
- Divide the mixture equally into four airtight meal prep containers. Allow the food to cool to room temperature before sealing the lids; this prevents the vegetables from becoming soggy due to trapped steam. Garnish each bowl with fresh parsley if you want a pop of color, then store them in the refrigerator for up to four days.
- Cook Time: 40 minutes