Smoky Turkey, Sweet Potato and White Bean Skillet

Name: Smoky Turkey, Sweet Potato and White Bean Skillet
Total time: 30 min
Yield: 2 servings
Ingredients: 2 tbsp olive oil (28 g); 2 cups, cubed sweet potato (266 g); 1 small yellow onions, chopped (70 g); 8 oz ground turkey (224 g); 1 tsp smoked paprika (2.3 g); 1 cup canned white beans, drained and rinsed (261 g); 2 cups, chopped kale (42 g); 2 tbsp dry roasted sunflower seeds (with salt added) (17.6 g); 1/2 tsp kosher salt (divided) (0.6 g)

A one-pan dinner with browned turkey, tender sweet potatoes, white beans, kale, and a salty sunflower seed finish.

30 minServes 2dinner high-protein meal-prep

578

Calories

35g

Protein

54g

Carbs

26g

Fat

Per serving, calculated from exact quantities.

Printable recipe sheet

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Gather

Ingredients

Tap to check off as you gather · serves 2

Cook

Method

1
Heat olive oil in a large skillet over medium heat. Add sweet potatoes and onion, and season with half of the salt. Cook for 5-7 minutes, stirring occasionally, until the sweet potatoes start to soften and turn golden
2
Add ground turkey and the remaining salt. Break it up with a spatula as it cooks. Stir in paprika and cook for 5-6 minutes, until the turkey is browned and cooked through. Confirm the poultry reaches 165°F (74°C) as measured with a food thermometer.
3
Stir in white beans and chopped kale. Continue cooking for 2-3 minutes, until the kale is wilted and everything is heated through.
4
Taste and adjust seasoning if needed. Sprinkle with sunflower seeds before serving.

Renee's note

“Cut the sweet potato into even pieces so it softens at the same rate before the turkey goes into the skillet. Refrigerate within 2 hours, keep at 40°F (4°C) or below, and use refrigerated leftovers within 3 to 4 days.”

Renee's tweak

Spoon the skillet into a shallow bowl without crushing the sweet potato pieces so the orange cubes and greens stay visible.

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