Ingredients
Scale
- 1 lb Lean Ground Turkey (85/15 or 93/7)
- 2 large Sweet Potatoes, peeled and cubed into 1/2 inch pieces
- 1 medium Yellow Onion, diced
- 1 Bell Pepper (any color), chopped
- 2 cups fresh Spinach or Kale
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- Salt and Black Pepper to taste
- Optional: Sliced green onions or hot sauce for garnish
Instructions
- Begin by washing and peeling your sweet potatoes. Cut them into uniform 1/2-inch cubes to ensure they cook evenly. Dice the yellow onion and the bell pepper into small pieces. Measure out your spices into a small bowl so they are ready to hit the pan at the right moment. If you are using kale instead of spinach, remove the tough ribs and chop the leaves into bite-sized pieces.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed sweet potatoes and a splash of water, then cover the pan with a lid for 5–7 minutes to steam them until they start to soften. Remove the lid, add the remaining oil, and toss in the diced onions and bell peppers. Sauté for another 5 minutes until the potatoes are golden brown. Push the vegetables to one side of the pan and add the ground turkey. Break the meat apart with a wooden spoon and sprinkle the garlic powder, cumin, chili powder, salt, and pepper over everything. Cook until the turkey is browned and no longer pink. Finally, stir in the spinach or kale and cook for 1 minute until wilted.
- Lay out four airtight meal prep containers. Divide the mixture evenly among the containers, ensuring each portion gets a generous serving of both the turkey and the sweet potatoes. Allow the food to cool to room temperature before sealing the lids. This prevents steam from making the potatoes mushy. Garnish with fresh green onions or a dash of hot sauce if you prefer a little extra kick.
- Cook Time: 40 minutes