Description
A hearty and healthy casserole featuring lean ground turkey, tender sweet potatoes, vibrant vegetables, and melted cheese. Perfect for weeknight dinners and meal prep.
Ingredients
1 ½ pounds (680 g) lean ground turkey
3 large sweet potatoes (about 2 pounds / 900 g), peeled and diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup (150 g) frozen corn kernels
1 can (14.5 ounces / 410 g) diced tomatoes, drained
1 cup (240 ml) low-sodium chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon chili powder
1 ½ cups (170 g) shredded mozzarella cheese
½ cup (50 g) shredded cheddar cheese
2 tablespoons olive oil
Optional: 2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C).
Boil diced sweet potatoes in salted water for 8–10 minutes until fork-tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
Add ground turkey and cook 6–8 minutes until browned.
Stir in bell pepper, corn, diced tomatoes, chicken broth, salt, pepper, paprika, thyme, oregano, and chili powder. Simmer 5–7 minutes.
Grease a 9×13-inch (23×33 cm) baking dish. Layer sweet potatoes on the bottom.
Spread turkey mixture evenly over sweet potatoes.
Top with mozzarella and cheddar cheese.
Bake uncovered for 20–25 minutes until cheese is melted and golden.
Let rest 5–10 minutes before serving.
Notes
You can assemble the casserole up to 24 hours ahead and refrigerate before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions for up to 3 months.
Add extra vegetables or adjust spices to taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes