Ingredients
Scale
- 1 lb Ground Turkey (93% lean)
- 2 large Sweet Potatoes, peeled and cubed
- 1 large Bell Pepper, diced
- 1/2 Yellow Onion, finely chopped
- 2 cups Fresh Spinach or Kale
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Chili Powder
- Salt and Black Pepper to taste
Instructions
- Step 1: Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes on a large baking sheet with one tablespoon of olive oil, salt, pepper, and half of the smoked paprika. Spread them in a single layer so they crisp up rather than steam. Roast for 20 to 25 minutes, or until they are fork-tender and slightly browned on the edges.
- Step 2: Sauté the Aromatics and Turkey: While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Crumble the ground turkey into the skillet and cook, breaking it up with a wooden spoon, until no pink remains. Season the meat with cumin, chili powder, and the rest of the smoked paprika.
- Step 3: Combine and Wilt the Greens: Turn the heat down to low. Add the fresh spinach or kale directly into the skillet with the cooked turkey mixture. Stir gently for 2 minutes until the greens have wilted. Once the sweet potatoes are finished in the oven, pull the tray out and fold the roasted cubes into the skillet. Give everything a final toss to incorporate the flavors and adjust salt or pepper if needed.
- Step 4: Portion and Store: Divide the mixture evenly into four airtight meal prep containers. Allow the food to cool to room temperature before sealing the lids to prevent excess moisture buildup. Store in the refrigerator for up to four days.
- Cook Time: 40 minutes