I love Mondays. Most people don’t. I think Monday is a great day to start fresh. It’s a new week and one of the best things about Monday – is that it’s a great day to start any diet or just buckle down on some clean eating after a weekend of indulging. This Turkey & Sweet Potato Skillet is one of my favorite weeknight meals because it’s healthy – it’s good – it’s hearty – it’s easy – and the leftovers are even better.
Now when I met the hubs exactly 12 years ago, he didn’t even know that ground turkey existed. And this man definitely loves beef. Well…I converted him and he has grown to really enjoy ground turkey – and this dish specifically (he still prefers beef – but for health reasons…he’s happy with turkey). My toddler eats a plate full of this stuff and that makes me a happy camper. It’s a staple dinner item in our house and I usually reserve it for busy evenings when I don’t feel like making a mess in the kitchen (skillet meals are the best – it’s one pan to wash!)
This recipe I’m giving you today is actually doubled (that’s how I usually make it). It makes enough for about 6-8 servings. But you can easily cut in half if needed.
- 2 lbs. Extra Lean Ground Turkey
- 2-3 Medium Sized Sweet Potatoes
- 3 Bell Peppers (any color)
- 3 Cloves Garlic
- 1/4 c. Olive Oil (separated)
- 1/2 c. Water
- 3 tbsp. Chili Powder
- 1 tbsp. Cumin
- 1 tsp. Onion Powder
- 1 1/2 c. Mozzarella Cheese (shredded)
Start by washing and cutting up the produce. Peel the potatoes and chop them. Bell peppers should be cut about the same size as the potatoes – Bite size or so. Mince the garlic.
Heat up a large skillet and drizzle in a little olive oil. Add your garlic and get it stirred around for a minute. Add the ground turkey and season it with a little salt and pepper.
Brown the turkey till it’s almost done. Add the chopped bell peppers.
Continue cooking and add all the seasonings. Stir everything in until all the seasonings are nicely distributed.
Now add the sweet potatoes. And stir them in. And add 1/2 cup water.
Cover the skillet leaving juuuust a crack open. Simmer for 25 minutes to let the potatoes cook through. Stir it occasionally.
About 10 minutes into cooking the potatoes – lift the lid and add half of the mozzarella cheese. Stir it in. Cover again and let the potatoes continue to cook for another 15 minutes until they’re nice and tender.
Once the potatoes are completely cooked (you should be able to put a fork through) – top the skillet with the remaining cheese and stick it back in the oven for another 5 minutes until the cheese is melted.
After the cheese is melted, pull it out of the oven and sprinkle it with a handful of freshly chopped parsley.
And just like that. Dinner is done!
This is truly a one dish meal. But feel free to serve this with a green salad if you want some greens in your life (like in addition to the parsley). To keep my leftover lunches simple, I like to heat up a bag of frozen peas or broccoli as a little side veggie for this leftover lunch (getting some veggies in makes me feel like a responsible adult).
Hope you enjoy it!
Xo – Laura