Description
A wholesome and satisfying meal featuring oven-roasted sweet potatoes filled with seasoned lean ground turkey and vegetables. Perfect for meal prep or a balanced weeknight dinner.
Ingredients
4 medium sweet potatoes (8–10 ounces / 225–280 g each)
2 tablespoons olive oil (30 ml), divided
1 teaspoon sea salt (6 g), divided
1/2 teaspoon black pepper (2 g), divided
1 pound (450 g) lean ground turkey
1 small yellow onion, diced (1 cup / 150 g)
3 cloves garlic, minced
1 red bell pepper, diced (1 cup / 150 g)
1 teaspoon ground cumin (2 g)
1 teaspoon smoked paprika (2 g)
1/2 teaspoon chili powder (1 g)
1/2 teaspoon dried oregano (1 g)
1/4 teaspoon red pepper flakes (optional)
1/2 cup canned diced tomatoes, drained (120 g)
1/4 cup low-sodium chicken broth (60 ml)
1 cup fresh spinach, chopped (30 g)
1/4 cup shredded cheddar cheese (30 g), optional
1/4 cup plain Greek yogurt (60 g), optional
Fresh parsley or green onions for garnish
Instructions
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with 1 tablespoon (15 ml) olive oil, and season with half the salt and pepper. Roast for 40–50 minutes until tender.
Heat remaining olive oil in a skillet over medium heat. Cook 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, cumin, smoked paprika, chili powder, oregano, remaining salt and pepper, and red pepper flakes.
Add diced tomatoes and chicken broth. Simmer 5–7 minutes. Stir in spinach and cook until wilted.
Slice roasted sweet potatoes open and fluff with a fork. Spoon turkey mixture into each. Add optional toppings and serve.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days. For best results, store toppings separately. The turkey filling can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes