When time is short but I still want something wholesome and full of flavor, I make this healthy ground turkey sweet potato skillet. It’s a hearty, colorful dish packed with lean protein, fiber, and comforting spices—all cooked in one pan. Sweet potatoes bring natural sweetness while ground turkey provides a light but satisfying base. Everything cooks together beautifully, creating a meal that feels homey yet light.
Why You’ll Love This Recipe
I love how this skillet meal combines ease and nutrition in one dish. It’s ready in just about thirty minutes, making it perfect for busy weeknights. The ingredients are simple, affordable, and easy to find. I can also adjust the flavors to my mood—spicy, smoky, or mild. Plus, cleanup is minimal since everything cooks in one pan.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Ground turkey (lean), 1 pound
Sweet potatoes (diced), 2 medium
Olive oil, 2 tablespoons
Red bell pepper (chopped), 1 medium
Green bell pepper (chopped), 1 medium
Yellow onion (diced), 1 medium
Garlic (minced), 3 cloves
Cumin, 1 teaspoon
Paprika, 1 teaspoon
Chili powder, 1 teaspoon
Salt and pepper, to taste
Fresh parsley (for garnish), 2 tablespoons
Directions
I start by heating olive oil in a large skillet over medium heat. When the oil is hot, I add the diced sweet potatoes and cook them for about 8–10 minutes, stirring occasionally, until they begin to soften and brown on the edges. Then I transfer them to a bowl and set them aside.
In the same skillet, I add a bit more oil if needed and toss in the diced onion and bell peppers. I cook them for about 5 minutes until they’re soft and fragrant, then add the minced garlic for one more minute.
I push the vegetables to one side of the skillet and add the ground turkey. Using a spatula, I break it up and cook until browned, about 6–8 minutes.
Once the turkey is cooked, I stir it together with the vegetables and season the mix with cumin, paprika, chili powder, salt, and pepper.
I return the sweet potatoes to the skillet, mix everything gently, then lower the heat and cover the pan. I let it cook for another 5–7 minutes until the sweet potatoes are tender and all flavors have blended beautifully.
Before serving, I remove it from the heat and sprinkle fresh parsley over the top.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 20 minutes to cook, for a total time of roughly 30 minutes.
Variations
I often like to adjust this recipe depending on what I have on hand. If I want more spice, I add a chopped jalapeño or a pinch of cayenne. For extra greens, I stir in a handful of spinach or kale at the end. Ground chicken or lean beef also works great instead of turkey. Sometimes I mix in black beans for extra fiber or squeeze a little lime juice on top for brightness. It’s also fun to top with avocado, shredded cheese, or Greek yogurt for extra creaminess.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it on the stove over medium heat with a splash of water or olive oil to keep it from drying out. It also reheats well in the microwave for about 1–2 minutes. For longer storage, I freeze portions for up to two months and thaw them overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, I often make it ahead for meal prep. It keeps well in the fridge for a few days and reheats beautifully.
Can I use another type of meat?
Absolutely. Ground chicken or lean ground beef both work well, and they change the flavor slightly while keeping the same easy method.
How can I make it vegetarian?
To make it vegetarian, I replace the turkey with black beans or lentils. They add great texture and plenty of protein.
Can I add cheese to this dish?
Yes, I like to sprinkle a little shredded cheddar or Monterey Jack on top right before serving. It melts perfectly over the warm skillet.
What can I serve it with?
I enjoy serving this skillet over quinoa, brown rice, or even in lettuce wraps for a lighter meal. It also makes a tasty filling for tacos or stuffed peppers.
Conclusion
This healthy ground turkey sweet potato skillet is one of my favorite go-to dinners when I want something quick, hearty, and nourishing. I love how easily it comes together with simple ingredients and minimal cleanup. Whether I’m cooking for my family or meal prepping for the week, this dish always satisfies with its balance of sweetness, spice, and wholesome goodness.
This Healthy Ground Turkey Sweet Potato Skillet is a quick, one-pan meal packed with lean protein, veggies, and warm spices. It’s wholesome, hearty, and ready in just 30 minutes—perfect for busy weeknights or easy meal prep.
Ingredients
1 lb lean ground turkey
2 medium sweet potatoes, diced
2 tbsp olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp paprika
1 tsp chili powder
Salt and pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced sweet potatoes and sauté for 8–10 minutes until tender and lightly browned. Remove and set aside.
Add remaining oil if needed, then cook onion and bell peppers for 5 minutes until soft. Add garlic and cook for 1 more minute.
Push veggies to one side, add ground turkey, and cook for 6–8 minutes, breaking it up as it browns.
Stir together turkey and veggies. Season with cumin, paprika, chili powder, salt, and pepper.
Return sweet potatoes to skillet. Mix everything gently, lower heat, cover, and cook for 5–7 more minutes until sweet potatoes are fork-tender.
Remove from heat and garnish with chopped parsley before serving.
Notes
For extra spice, add jalapeño or cayenne pepper.
Stir in spinach or kale at the end for added greens.
Substitute ground turkey with ground chicken or beef.
Add black beans or a squeeze of lime for variation.
Top with avocado, cheese, or Greek yogurt for extra creaminess.
