Ingredients
Scale
- 2 lbs Lean Ground Turkey (85/15 or 93/7)
- 3 Large Sweet Potatoes, peeled and diced into 1/2 inch cubes
- 2 Cans (15 oz) Black Beans, rinsed and drained
- 1 Bag (5 oz) Fresh Baby Spinach
- 1 Large Red Onion, diced
- 3 Cloves Garlic, minced
- 2 Cups Dry Brown Rice
- 2 Tablespoons Olive Oil or Vegetable Oil
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Smoked Paprika
- Salt and Black Pepper to taste
Instructions
- Start by rinsing your brown rice under cold water until the water runs clear. Place the rice in a pot with 4 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes (or according to package directions). Once done, fluff it with a fork and set it aside.
- While the rice cooks, heat one tablespoon of oil in a large skillet over medium-high heat. Add the diced sweet potatoes. Cook them for about 8-10 minutes, stirring occasionally, until they are tender and slightly browned on the edges. If they stick, add a splash of water and cover the pan for 2 minutes to steam them. Remove the potatoes from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Throw in the diced red onion and cook for 3 minutes until translucent. Add the ground turkey and break it apart with a wooden spoon. Cook until the turkey is no longer pink. Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Let the spices toast with the meat for 1-2 minutes.
- Add the cooked sweet potatoes and the drained black beans back into the skillet with the turkey. Stir everything together to ensure the flavors are well-mixed. Finally, add the fresh baby spinach on top. Stir gently for 1-2 minutes until the spinach is just wilted. Remove the skillet from the heat immediately to avoid overcooking the greens.
- Lay out five meal prep containers. Divide the cooked brown rice evenly among the containers (about 1 cup of cooked rice each). Top the rice with the turkey and sweet potato mixture. Let the meals cool completely before snapping the lids on and placing them in the refrigerator.
- Cook Time: 40 minutes