This sweet potato and ground turkey hash is a hearty dish that's great for meal prep and reheats so well. A great source of iron, potassium, and magnesium - this yummy dish will keep you feeling full and energized- all essential minerals for active folks. The key to making this dish quickly is heating the sweet potatoes in the microwave until just about cooked, then dicing and transferring them to the skillet. This still allows them to get a little caramelization on the outside but doesn’t require as much oil or cooking time as sautéing them raw.
Helpful tips:
- If you want to reduce the fat and calories in this recipe, you can choose 99% lean ground turkey.
- Feel free to also toss in greens like spinach or kale. You can add these in with the sweet potatoes in the last few minutes of cooking.
INGREDIENTS:
- 2 medium sweet potatoes
- 2 tbsp olive oil, divided
- 1 large bell pepper, diced
- 1 medium onion, diced
- 1 lb ground turkey
- ¼ tsp salt
- ¼ tsp pepper
INSTRUCTIONS:
- Poke sweet potatoes with a fork, then place them on a microwave-safe plate or bowl. Cook whole in microwave for about 6 minutes, or until they are almost fully cooked.
- Meanwhile, heat 1 tablespoon of the olive oil in pan over medium heat. Add peppers and onions and cook for 4-5 minutes, until the vegetables are crisp-tender.
- Add the ground turkey and season with the salt and pepper. Cook until turkey is browned. Remove turkey/pepper/onion mixture with a slotted spoon and set aside in a bowl.
- Dice the sweet potatoes that you’ve almost fully cooked in the microwave. Add the remaining tablespoon of olive oil to pan. Add the sweet potatoes and cook for 5-10 minutes, or until potatoes are soft and outside has started to caramelize slightly.
- Add the vegetables and turkey back to the skillet. Give everything a stir and cook for 1-2 minutes, until everything is warm. Enjoy.
Nutrition analysis (per serving): 428 calories, 26.5 g fat, 6 g saturated fat, 300 mg sodium, 17.5 g carbohydrate, 3 g fiber, 5 g sugar, 0 g added sugar, 30 g protein