Name: Sweet potato and turkey breakfast bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 1/2 medium sweet potatoes, peeled and diced into 1/2-inch cubes; 1 tsp olive oil; 1/4 tsp ground cinnamon; 1/2 tsp salt; 5 oz 99% lean ground turkey; 1/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp black pepper; 3 tbsp plain nonfat Greek yogurt; 1 1/2 tsp maple syrup; 1/4 tsp vanilla extract; 1 tsp lemon juice; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with olive oil, cinnamon, and half the salt. Spread them in a single layer and roast for 25 minutes, stirring once halfway through, until the edges are browned and a fork slides in easily.
In a small bowl, whisk together the Greek yogurt, maple syrup, vanilla extract, and lemon juice until smooth. Set aside until serving.
While the potatoes roast, toss the ground turkey with the smoked paprika, garlic powder, black pepper, and the remaining salt. Coat a medium skillet with cooking spray and set over medium-high heat. Once hot, add the turkey in a flat layer and let it sit undisturbed for 2 minutes to brown. Break it into crumbles and cook for 5 to 6 minutes more until no pink remains and the meat is golden. Done when opaque in the center and lightly golden, 165°F.
Place the roasted sweet potatoes in a bowl and top with the seasoned turkey. Drizzle the maple yogurt sauce over the top.

Nutrition

Ingredients

Instructions

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