This delightful recipe was born out of necessity and from what ingredients I had laying around my kitchen and I think it’s a hit. It’s a grain-free, high protein dish that I’ve been using as a snack between meals, but you could easily turn into a full entree. It definitely makes for an awesome meal prep! I even froze a couple of extra ones for next week. And I bet you could all get much more creative with the spices, too! I like heat, but I also love the simplicity of this recipe. That being said, please leave a comment if you switched the spices up! I’d love to try a new combo :)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
3 Tbsp extra-virgin olive oil
1 lb free range extra-lean ground turkey
1 tsp garlic clove, minced
1 small yellow onion, diced
1 yellow pepper, diced
Approx. 1 ½ cups sweet potato, cubed
Sea salt and freshly ground black pepper
1 Tbsp chili powder
A pinch of red chili flakes (more or less, depending on how spicy you like things!)
Optional (I did not use either):
½ cup shredded mozzarella cheese
Fresh parsley for garnish
Preheat your oven to 400 degrees Fahrenheit.
In a large pan, heat 1 Tbsp of olive oil on medium-high heat.
Add garlic and sauté for one minute until fragrant. Add the ground turkey. Break up the turkey as it cooks, about 5 minutes. I recommend using a Pampered Chef Mix N Chop - it’s one of my favorite kitchen tools!
Remove the turkey/garlic combo to a separate, large bowl once it has browned all over. Don’t worry if the turkey isn’t fully cooked - it will cook more when it bakes in the oven.
Add another 1 Tbsp of olive oil to the pan and heat. Then, add the onions and yellow peppers and cook them down until the veggies are soft, stirring occasionally.
Remove the veggies and add them to the bowl with the turkey/garlic.
Add the remaining 1 Tbsp of olive oil to the pan and heat. Then, add the sweet potato, salt, and pepper, chili powder, and red pepper flakes. Stir together in the pan.
Add a little bit of water to your pan. Cover and allow the sweet potato cubes to steam a bit until they are more tender, stirring occasionally. This should last approximately 10 minutes. But, like the turkey, the goal here is to brown all sides of the cubed sweet potato, not necessarily to cook the potato through.
Remove your sweet potato cubes from the stove and add them to the large bowl containing the turkey/garlic combo & veggies. Stir all of the ingredients together in the bowl. Empty the bowl’s contents into a large baking dish or individual 1-cup Pyrex glass dishes for faster meal prepping. You’ll need approximately 6.
Put your dish/dishes in the oven (tip: if you’re using the individual 1-cup dishes, put them all on a baking sheet for easier transport) and set your timer for 30 minutes. When the timer is up, check the doneness of the potato cubes and see if it is baked to your liking.
Optional: Top now with cheese and stick it back in the oven for a few minutes, or just sprinkle some on top for when you reheat this later. Garnish with parsley if you want!
Makes approx. 6 servings (1 cup of the combo per serving)
Portion Fix Containers: 1/2 red, 1/2 green, 1 tsp. Don’t forget to count a blue container if you are using cheese!