One Pan Sweet Potato & Turkey

3 serving
40 Minutes


2 tbsps Extra Virgin Olive Oil (divided)
1 Sweet Potato (large, chopped)
1 1/2 cups Water (divided)
1/2 Yellow Onion (medium, chopped)
12 ozs Extra Lean Ground Turkey
2 tsps Paprika
1 tsp Cumin
1 tbsp Tomato Paste
Sea Salt & Black Pepper (to taste)
2 stalks Green Onion
1 1/2 Avocado (chopped)


Amount per serving


1In a large pan over medium heat, add half of the oil. Once hot, add the sweet potato. Brown the sweet potato on all sides. Add half of the water, cover, and steam the sweet potatoes over low-medium heat until fork-tender, about five minutes.
2Add the remaining oil to the pan. Add the onion and sauté for two minutes. Remove from the pan.
3Add the turkey and cook for four to five minutes, breaking it up as it cooks. Add a tablespoon of water as needed to loosen the turkey if it starts to stick.
4Add the paprika, cumin, tomato paste, and remaining water. Mix well. Add the sweet potato and onion back to the pan and stir to combine. Season with salt and pepper. Cover and cook until the turkey is cooked through.
5Top with the green onion and avocado. Enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is approximately 1 1/2 cups.
More Flavor:Add shredded cheese.
Serve it With:As is, over salad, or with a side salad.