NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (99% lean)

1 medium Sweet potato

0.5 cup Green bell pepper

0.5 cup Yellow onion

0.25 cup Vegetable broth

0.5 cup Pico de gallo

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Peel the sweet potato and cut it into small, uniform 1/2-inch cubes for even cooking.

• 2

  Heat a large non-stick skillet over medium-high heat and add 2 tablespoons of the vegetable broth.

• 3

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon until it is fully browned.

• 4

  Toss in the cubed sweet potato, diced bell pepper, and onion, adding the remaining broth to keep the mixture moist without oil.

• 5

  Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper over the hash and stir well to coat.

• 6

  Cover the pan with a lid and reduce the heat to medium-low, allowing the potatoes to steam for 10 minutes until tender.

• 7

  Remove the lid and stir in the fresh cilantro to brighten the flavors before taking the skillet off the heat.

• 8

  Divide the hash into bowls and top each portion with a generous spoonful of cold, refreshing pico de gallo.