Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 large sweet potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), diced
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add diced sweet potato and chopped onion to the skillet. Cook for 5-7 minutes, stirring occasionally, until sweet potatoes begin to soften and onion is translucent.
- Stir in minced garlic and diced bell pepper. Cook for another 3-5 minutes, until bell pepper is tender-crisp.
- Pour in chicken broth. Add dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until sweet potatoes are fully tender.
- Remove from heat. Taste and adjust seasonings if needed.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the other seasonings.
- Feel free to add other vegetables like spinach, kale, or zucchini during the last few minutes of cooking.
- This dish can be made ahead and reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg