Ever wonder how to whip up a satisfying Paleo dinner without spending hours in the kitchen? If so, you’ll love this ground turkey sweet potato skillet. It’s an all-in-one dish that checks off the key Paleo boxes: lean protein, nutrient-packed veggies, and big flavor. Plus, you only need one pan, which means less time scrubbing and more time enjoying your meal.
Ingredients
- 1 pound ground turkey (choose lean for extra health benefits)
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 tablespoon olive oil (or your preferred Paleo-friendly cooking oil)
- ½ cup chopped onion (white or yellow)
- 1 cup chopped bell pepper (any color you prefer)
- 2 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Optional garnish: fresh parsley or scallions for a pop of color
Directions
- Warm a large skillet over medium-high heat, then add your olive oil.
- Once the oil is hot, toss in the onion, bell pepper, and garlic, and cook for about 3 to 4 minutes until they soften.
- Push the veggies to the edges of the pan and add the ground turkey to the center. Break it up with a wooden spoon and cook until it’s browned, usually around 5 minutes.
- Stir the sweet potato cubes into the skillet. Combine everything well, then sprinkle on the paprika, dried oregano, plus a bit of salt and pepper.
- Reduce the heat to medium, cover the skillet, and let the sweet potatoes cook for about 10 to 12 minutes. You’ll want to check and stir halfway through to prevent sticking and ensure even cooking.
- Once the sweet potatoes are fork-tender, remove the lid and any excess liquid if necessary. Give the skillet a final stir, taste-test for seasonings, and adjust if needed.
Nutrition facts
Exact nutrition can vary based on portion sizes or brand differences, but here’s an estimate per serving (assuming four servings):
- Calories: ~300–350
- Protein: ~25–30g
- Carbohydrates: ~25–30g
- Fat: ~10–12g
These numbers may shift a bit depending on the type of cooking oil you use, as well as any additional toppings.
Final thoughts
This ground turkey sweet potato skillet is your go-to for a busy weeknight or even a weekend meal prep session. It’s hearty enough to keep you satisfied yet still light enough to fit within a Paleo lifestyle. Feel free to toss in extra veggies like zucchini or mushrooms if you crave more color on your plate. With everything done in one pan, you’ll be amazed at how simple and nutritious this recipe can be.
Frequently asked questions (FAQs)
-
Can I store leftovers?
Absolutely. Refrigerate them in an airtight container for up to three days. When you’re ready to eat, reheat in a skillet or microwave until warmed through. -
How can I make it spicier?
You can add a pinch of cayenne pepper or a drizzle of hot sauce along with the other seasonings. If you love a kick, feel free to add chopped jalapeños at the same time as the onions and peppers. -
Is it okay to swap out sweet potatoes?
If you prefer, you can use butternut squash instead. It offers a similar sweetness and texture, though the cooking time might be a touch longer to get those cubes tender.
Ingredients
1 pound ground turkey (choose lean for extra health benefits)
2 medium sweet potatoes, peeled and diced into small cubes
1 tablespoon olive oil (or your preferred Paleo-friendly cooking oil)
1/2 cup chopped onion (white or yellow)
1 cup chopped bell pepper (any color you prefer)
2 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and pepper to taste
Optional garnish: fresh parsley or scallions for a pop of color
Directions
- Warm a large skillet over medium-high heat, then add your olive oil.
- Once the oil is hot, toss in the onion, bell pepper, and garlic, and cook for about 3 to 4 minutes until they soften.
- Push the veggies to the edges of the pan and add the ground turkey to the center. Break it up with a wooden spoon and cook until it’s browned, usually around 5 minutes.
- Stir the sweet potato cubes into the skillet. Combine everything well, then sprinkle on the paprika, dried oregano, plus a bit of salt and pepper.
- Reduce the heat to medium, cover the skillet, and let the sweet potatoes cook for about 10 to 12 minutes. You’ll want to check and stir halfway through to prevent sticking and ensure even cooking.
- Once the sweet potatoes are fork-tender, remove the lid and any excess liquid if necessary. Give the skillet a final stir, taste-test for seasonings, and adjust if needed.
