Ingredients
Scale
- 1 lb Ground Turkey (93% lean)
- 2 large Sweet Potatoes, peeled and cubed
- 1 medium Red Onion, diced
- 2 Bell Peppers (any color), chopped
- 2 cups Fresh Spinach
- 2 tbsp Olive Oil
- 1 tbsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- Optional: Squeeze of lime or fresh cilantro
Instructions
- Start by preheating your oven to 400°F (200°C). Peel your sweet potatoes and cut them into uniform 1/2-inch cubes. Smaller cubes cook faster and get crispier. Dice your onion and chop the bell peppers into bite-sized pieces. If you are using a spice blend, mix your chili powder, cumin, garlic powder, salt, and pepper in a small bowl so it is ready to go.
- Toss the sweet potato cubes with one tablespoon of olive oil and a pinch of salt on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes until tender and slightly browned. While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. Once the turkey is no longer pink, stir in the onions and bell peppers. Cook for 5-7 minutes until the vegetables soften. Add your spice mix and stir well to coat everything. Finally, fold in the fresh spinach and cook just until it wilts.
- Remove the sweet potatoes from the oven. Set out four airtight meal prep containers. Divide the roasted sweet potatoes evenly among the containers, filling one side. Fill the other side with the ground turkey and vegetable mixture. Allow the food to cool to room temperature before sealing the lids. This prevents steam from making the potatoes soggy. Garnish with a lime wedge or cilantro if desired.
- Cook Time: 40 minutes