Sweet Potato Turkey Skillet with Black Beans, One Pan
This Sweet Potato Turkey Skillet is a quick & easy weeknight dinner recipe that tastes great and is full of nutrition! Everything comes together in one large skillet for a simple dinner the whole family will love.
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- ½ yellow onion, diced about 1 cup
- 1 red bell pepper, diced
- 1 lb lean ground turkey
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon regular paprika
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 lb sweet potatoes, diced about 2 medium sized sweet potatoes, 3-4 cups
- ½ cup chicken broth or water
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups baby spinach
- ½ cup shredded mozzarella cheese
- ½ cup fresh cilantro, chopped or parsley
- 1 lime, juice of
Instructions
- Dice sweet potatoes, onion, and pepper. Drain and rinse the can of black beans. Heat a large pan or cast iron skillet with a lid over medium heat and add olive oil. Once the pan is heated, add diced onions and bell pepper. Saute until softened, about 4 minutes.
- Add ground turkey, spices, and salt & pepper. Break apart the ground turkey into small pieces with a wooden spoon or spatula. Brown ground turkey until almost cooked through, about 6-8 minutes.
- Add the diced sweet potato and chicken broth to the cooked turkey. Cover and simmer for 8-10 minutes, stirring occasionally until the sweet potato is fork tender.
- Turn off the heat. Add the black beans, spinach, and cheese and stir until the spinach wilts and the cheese melts. Sprinkle cilantro and squeeze lime juice on top of the skillet.
- Hint: Meal prep by dicing the sweet potatoes, bell pepper, and onions in advance!
Video
Notes
Expert Tips
- Dice your bell pepper and sweet potato into uniform-sized pieces so they cook evenly.
- Be sure to remove the lid & stir it a couple of times while the sweet potatoes cook so they don't stick to the bottom of the pan. Add more chicken broth as needed!
- If using canned beans, drain and rinse them before adding them to the skillet.
- Refrigerator - store in the refrigerator in an airtight container with a tight-fitting lid for up to 3-4 days.
- Freezer - place cooled leftovers in a freezer-safe airtight container and freeze for up to 2 months. To reheat, let it thaw in the fridge overnight and heat in a skillet over medium heat or in the microwave.
Nutrition
Serving: 1 cupCalories: 345kcalCarbohydrates: 37gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 61mgSodium: 970mgPotassium: 757mgFiber: 10g
Tried this recipe?Let us know how it was!