YOUR SOLIN GENERATED RECIPE
Lean Turkey Chili-Topped Sweet Potato Dogs
Enjoy a playful twist on a classic hot dog with this wholesome recipe featuring tender baked sweet potato halves topped with a robust, lean turkey chili. A comforting blend of lean ground turkey, kidney beans, vibrant bell pepper, and aromatic spices comes together for a satisfying meal with a perfect balance of protein and wholesome carbs, finished with a cool dollop of low-fat Greek yogurt.
INGREDIENTS
5 oz Lean Ground Turkey
1 medium Sweet Potato
1/4 cup Kidney Beans (low sodium)
1/4 cup Diced Tomatoes (no salt added)
1/4 cup Red Bell Pepper, diced
2 tbsp Yellow Onion, diced
1 tsp Chili Powder
1/2 tsp Cumin
2 tbsp Plain Low-Fat Greek Yogurt
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Scrub the sweet potato clean, poke a few holes in it with a fork, and bake directly on the oven rack for about 45-50 minutes until tender.
While the sweet potato is baking, heat a non-stick skillet over medium heat. Add the lean ground turkey and cook until it is lightly browned, breaking it up as it cooks.
Add the diced yellow onion and red bell pepper to the skillet and sauté until they soften, about 3-4 minutes.
Stir in the chili powder, cumin, diced tomatoes, and kidney beans. Season with salt and pepper, then lower the heat and let the mixture simmer for about 5-7 minutes until the flavors meld.
Once the sweet potato is baked and tender, slice it lengthwise to create an opening for your 'dog'.
Spoon a generous portion of the turkey chili mixture into the sweet potato. Top with dollops of plain low-fat Greek yogurt for a creamy finish.
Serve warm and enjoy this nutritious, balanced meal any time of day!