NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

0.5 cup Yukon Gold potato

0.5 cup red bell pepper

0.5 cup yellow onion

0.5 tbsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 2

  Add the finely diced Yukon Gold potatoes to the skillet in a single layer and cook undisturbed for 5 minutes to develop a golden crust.

• 3

  Toss the potatoes and continue cooking for another 3-4 minutes until tender, then push them to the outer edges of the pan.

• 4

  Add the ground turkey to the center of the skillet, breaking it into small crumbles with a wooden spoon as it browns.

• 5

  Stir in the diced onions and red bell peppers, mixing them with the turkey and potatoes until the vegetables are softened and the turkey is fully cooked.

• 6

  Sprinkle the garlic powder, smoked paprika, sea salt, and black pepper evenly over the mixture and toss to combine.

• 7

  Add the baby spinach to the skillet and fold gently for 1 minute until the leaves are just wilted.

• 8

  Remove from heat and serve immediately while the potatoes are still crispy.