Turkey Sweet Potato Skillet
Turkey Sweet Potato Skillet
Serves 3-4
Note: I’d definitely double this if you want leftovers or have eaters with a big appetite.
Ingredients:
1 pound ground turkey
1 tablespoon olive oil
1 medium red onion, finely chopped
3 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon preserved lemon, finely chopped (optional)
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon cumin
1 medium sweet potato, peeled and cubed
1 cup chicken broth
1/2 teaspoon salt
3 cups finely chopped lacinato kale
Directions:
In a large skillet, add olive oil and onion, cooking for 5 minutes until translucent. Add garlic and turkey, breaking it up into small pieces — cooking until no longer pink and the onion is tender, roughly 8-10 minutes.
Add the tomato paste, lemon, and spices. Cook for another minute or two until fragrant.
Add broth, sweet potato, and salt. Bring to a boil and reduce heat. Simmer, covered, until sweet potato is tender, about 10-15 minutes, stirring occasionally.
Add kale, cover again, and cook until just wilted.
If the mixture has too much liquid, cook another few minutes with the lid off to let the excess evaporate.
Serve and enjoy!
Tips
No Preserved lemon?
Just squeeze half a lemon over the dish before serving to add a bit or brightness. Stirring in a teaspoon or so of lemon zest would work well too.
BULK IT UP
Adding a can of chickpeas would work really well here to help bulk up the dish.
MAKE IT VEGAN
You could make the same dish but with two cans of drained chickpeas instead of the turkey.
