Ingredients
Scale
- 1 lb Lean Ground Turkey (93/7 or 90/10)
- 2 Large Sweet Potatoes, peeled and diced into 1/2-inch cubes
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1 Small Yellow Onion, finely chopped
- 2 Tablespoons Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Smoked Paprika
- 1/2 Teaspoon Ground Cumin
- Salt and Black Pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
- Step 1: Preparation Start by washing and peeling your sweet potatoes. Dice them into uniform 1/2-inch cubes to ensure they cook evenly. Chop the onion and bell peppers into bite-sized pieces. If you are using meal prep containers, set out four clean containers on your counter so you are ready to portion everything out once the cooking is finished.
- Step 2: Cooking the Sweet Potatoes Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced sweet potatoes and a splash of water. Cover the pan with a lid for about 5-7 minutes; this steams the potatoes slightly so they soften quickly. Remove the lid and continue to sauté until the edges are golden brown and the insides are tender. Season with a pinch of salt and pepper, then remove the potatoes from the skillet and set them aside.
- Step 3: Browning the Turkey and Veggies In the same skillet, add the remaining tablespoon of olive oil. Add the ground turkey, breaking it up with a wooden spoon or spatula. Throw in the chopped onions and bell peppers. Cook the mixture for 8-10 minutes until the turkey is fully browned and the vegetables have softened. Stir in the garlic powder, smoked paprika, and cumin during the last two minutes of cooking to toast the spices and release their aroma.
- Step 4: Plating Add the cooked sweet potatoes back into the skillet with the turkey mixture. Toss everything together gently to combine the flavors and ensure the potatoes are reheated. Taste and add more salt or pepper if needed. Once combined, divide the mixture equally among your four meal prep containers. Let the food cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 40 minutes