Hey Guys! I was gifted an evening to cook for myself when the college canceled classes last night. The kids were already prepared to make their own dinner (mac & cheese, chicken nuggets, and green beans) since The Husband and I both have evening conflicts. So when I got home, I decided to have a little fun with what I could find in the fridge.
These kind of one-pot meals are my favorite. I was first considering a quick soup because it was cold and snowy out but decided on a skillet which is just as soul-warming for me. Plus, I like having fun with different spices and flavors. The combo below was especially yummy!
I've gotten a few requests for old recipes, and I hope to get them up by this weekend. Classes started this week, so I'm still finding my groove with a new schedule. Oh! And I accepted a full-time training gig at Merritt, a local gym in my area. I get my schedule Friday. I'm ecstatic!
Anyway, here's the recipe. I've got to run to class soon. We have a delay this morning, so I decided to take advantage and post real quick. 🙂
Sweet Potato and Turkey Skillet
Prep
Cook
Total
Yield 4 servings
Sweet Potato and Turkey Skillet is a quick, soul-warming one-pot meal spiced with rosemary, allspice, and white pepper. With its simple ingredient list, it's also Paleo and Whole30!
Ingredients
- 1 tablespoon olive oil
- 1 sweet potato, cut into small cubes (~500g)
- 1 sweet onion chopped (~200g)
- 3 cloves garlic minced
- 1lb 93% lean ground turkey
- 1 tsp allspice
- 2 tsp rosemary
- ½ tsp white pepper
- Salt to taste
Instructions
Heat a skillet over medium-high and warm the oil.
Add the sweet potatoes and cook until the cubes start to carmelize a bit. Let them sit for 30-seconds to a minute before tossing. This will get you that nice brown color and pull out the flavor!
Once the potatoes start to soften, about 5-minutes or so, add the onion, garlic, ground turkey and spices. Continue to cook until there you see no more pink on the turkey, about 10-minutes.
Let sit for a minute, then serve!
Notes
- I cook the sweet potatoes first to give them time to soften without over-cooking the turkey and drying it out.
- You could, of course, add any other veggies in here like spinach, kale or even broccoli or cauliflower. I just kept it simple.
Courses Lunch, Dinner
Cuisine Any
Nutrition Facts
Serving Size ¼ of the recipe
Amount Per Serving | ||
|---|---|---|
Calories 313 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Total Carbohydrates 31 g | 10% | |
Dietary Fiber 5 g | 20% | |
Sugars 8 g | ||
Protein 25 g | 50% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I made a similar recipe using Butternut Squash but it had different spices. I will have to try this with the Rosemary and allspice!