Description
A quick and nutritious Ground Turkey Skillet featuring tender sweet potatoes, protein-packed black beans, sweet corn, and fresh tomatoes, all simmered with fragrant cumin and garnished with creamy avocado and zesty lime wedges. Perfect for a satisfying weeknight meal or meal prep.
Ingredients
Scale
Main Ingredients
- 14 ounces sweet potato, peeled and diced into 1/2 inch pieces (about 2 medium)
- 1 pound 93% lean ground turkey
- 1/4 cup chopped onion
- 2 tablespoons tomato paste
- 3/4 cup canned black beans, rinsed and drained
- 3/4 cup corn kernels, fresh or frozen
- 1 large diced tomato
- 1 jalapeño, diced
- 1 clove garlic, minced
- 2 tablespoons chopped cilantro, plus more for garnish
- 1 1/2 teaspoons ground cumin, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/2 cup chicken broth
- Lime wedges, for serving
- 4 ounces avocado, sliced
Instructions
- Brown the Turkey: Spray a large skillet with oil and heat it over high heat. Add the ground turkey, seasoning with 1 teaspoon kosher salt and 1 teaspoon ground cumin. Break up the meat as it cooks, browning it thoroughly over about 5 minutes until fully cooked through.
- Sauté Onion and Tomato Paste: Push the cooked turkey to one side of the skillet. Spray the empty side with oil, add the chopped onion and tomato paste, and cook for 1 minute until the onion softens and tomato paste is fragrant.
- Add Vegetables and Spices: Stir in the diced sweet potato, black beans, corn kernels, diced tomato, diced jalapeño, minced garlic, and chopped cilantro. Pour in 1/2 cup chicken broth. Add the remaining 1/4 teaspoon kosher salt and 1/2 teaspoon ground cumin. Mix everything thoroughly to combine.
- Simmer Until Tender: Cover the skillet and reduce heat to low. Cook gently for 12 to 14 minutes until the sweet potatoes are tender and flavors meld, stirring occasionally to prevent sticking.
- Serve: Plate the skillet mixture, then top with sliced avocado, extra chopped cilantro, and lime wedges for squeezing. Enjoy this flavorful and hearty meal.
Notes
- This hearty skillet meal is perfect for meal prep as it holds well for leftovers and reheats beautifully.
- Adjust the jalapeño amount or omit it for a milder dish.
- Use vegetable broth instead of chicken broth to make this recipe suitable for pescatarian diets.
- For a dairy-free and gluten-free meal, ensure your chicken broth and tomato paste are compliant.
- Serve with a side salad or warm tortillas to make it even more filling.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 394 kcal
- Sugar: 7.5 g
- Sodium: 635 mg
- Fat: 14.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: approximately 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 84 mg
