YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Sweet Potato Nachos with Zesty Ground Turkey and Black Beans
Enjoy a vibrant, nutrient-packed meal featuring crispy roasted sweet potato rounds topped with savory, herbed ground turkey, hearty black beans, and a burst of fresh flavors from red bell pepper, red onion, and creamy avocado. This easy sheet-pan dish delivers satisfying crunch, zesty spice, and perfect balances every bite.
INGREDIENTS
1 medium Sweet Potato
5 ounces Lean Ground Turkey (93% lean)
1/4 cup Black Beans
1/2 medium Red Bell Pepper
1/4 small Red Onion
1/4 medium Avocado
1 tsp Cumin
1 tsp Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Wash and slice the sweet potato into thin rounds or wedges. Toss with a pinch of salt, pepper, cumin, and smoked paprika.
Arrange the sweet potato slices in a single layer on the sheet pan. Roast in the oven for 20-25 minutes until edges are crispy.
While the sweet potatoes roast, heat a non-stick skillet over medium heat. Add the ground turkey, seasoning with salt, pepper, a sprinkle more of cumin and smoked paprika. Cook until the turkey is fully browned and crumbled, approximately 6-8 minutes.
During the last few minutes of cooking, stir in the black beans, red bell pepper, and red onion into the turkey mixture. Allow the flavors to meld for an additional 2 minutes.
Once the sweet potatoes are crisp and tender, remove from the oven. Top the roasted sweet potato base with the turkey, bean, and vegetable mixture.
Finish with a garnish of diced avocado before serving to add creaminess and a fresh contrast to the zesty flavors.