Turkey Sweet Potato Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
14 oz sweet potato, peeled and diced (about 2 medium)
02 -
1 lb 93% lean ground turkey
03 -
1/4 cup chopped onion
04 -
2 cloves garlic, minced
05 -
1 large tomato, diced
06 -
1 jalapeño, diced
07 -
3/4 cup canned black beans, rinsed and drained
08 -
3/4 cup corn kernels (fresh or frozen)
09 -
1 1/2 tsp ground cumin
10 -
1 1/4 tsp kosher salt
11 -
1/2 cup chicken broth
12 -
2 tbsp chopped cilantro (plus more for garnish)
13 -
Lime wedges, for serving
14 -
4 oz avocado, sliced
# Instructions:
01 -
In a large skillet over medium-high heat, brown the ground turkey, breaking it apart as it cooks. Season with 1 tsp salt and 1 tsp cumin. Once browned, push the meat to one side of the skillet.
02 -
In the same skillet, add the chopped onion and tomato paste. Cook for 1 minute until the onion softens.
03 -
Add the diced sweet potato, black beans, corn, diced tomato, jalapeño, and minced garlic to the skillet. Stir in the remaining 1/4 tsp salt and 1/2 tsp cumin.
04 -
Pour in the chicken broth, stir to combine, and cover. Let it simmer on low heat for 12–14 minutes, or until the sweet potatoes are tender.
05 -
Stir in the chopped cilantro. Serve the skillet topped with sliced avocado and additional cilantro. Accompany with lime wedges for added zest.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
Add a squeeze of lime juice or a sprinkle of cheese for extra flavor.
03 -
Serve with a side of quinoa or over a bed of greens for a complete meal.