YOUR SOLIN GENERATED RECIPE
Sheet Pan Turkey Taco-Loaded Sweet Potato Nachos
Enjoy these vibrant, nutritious nachos featuring savory spiced turkey, tender roasted sweet potatoes, and a medley of colorful veggies finished with a drizzle of olive oil. This sheet pan recipe is a wholesome twist on traditional nachos and delivers a satisfying crunch and burst of taco-inspired flavors.
INGREDIENTS
5 oz Lean Ground Turkey
1 medium Sweet Potato
1/4 cup Black Beans
1/2 cup Red Bell Pepper, diced
1/4 cup Yellow Onion, diced
1 tsp Olive Oil
1 tsp Chili Powder
1 tsp Cumin
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F and line a sheet pan with parchment paper.
Peel and dice the sweet potato into small cubes. In a bowl, toss the sweet potato cubes with half the olive oil, chili powder, cumin, salt, and pepper.
Spread the seasoned sweet potato on the sheet pan and roast for 15 minutes.
While the sweet potato begins roasting, heat a skillet over medium heat. Add the remaining olive oil and sauté the diced onions and red bell pepper until softened, about 3-4 minutes.
Add the ground turkey to the skillet, seasoning with a pinch of salt, pepper, chili powder, and cumin. Cook until the turkey is browned and fully cooked, breaking it up as it cooks.
After 15 minutes, remove the sweet potatoes from the oven and add them to the turkey mixture. Stir in the black beans and any residual juices from the pan.
Return the combined mixture to the sheet pan, spreading it out evenly. Optionally, place under the broiler for a final 2-3 minutes to crisp up the edges of the turkey and sweet potato mixture.
Serve hot and enjoy your nutritious, taco-loaded sweet potato nachos.