Name: Turkey and sweet potato skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 1 1/4 medium sweet potatoes, diced into 1/2-inch cubes; 1 1/2 tsp avocado oil; 1/2 medium yellow onion, diced; 1 oz kale, chopped, stems removed; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 1 tsp apple cider vinegar

Nutrition

Per serving

432 calories

Protein: 46g; 42% of calories
Carbs: 39g; 36% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Spread the sweet potato cubes in a single layer on a baking sheet. Toss with one third of the oil, half the salt, and the pepper. Roast for 20 to 25 minutes, flipping once at about 12 minutes, until a fork slips in easily and the edges are browned.
While potatoes roast, heat the remaining oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until soft. Add the turkey, garlic powder, and smoked paprika. Cook the turkey for 6 to 7 minutes, breaking the meat up and letting it sit a moment between stirs to brown, until no pink remains. Done when no pink remains, 165°F.
Stir the kale and roasted sweet potatoes into the skillet. Cook until the kale is wilted, about 3 minutes. Take the skillet off the heat and stir in the apple cider vinegar. Taste and add the remaining salt. Serve straight from the skillet. Done when kale is wilted.

Nutrition

Ingredients

Instructions

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