I’m not sure if you guys like it, but I love sharing recipes with you. I am sort of a self-proclaimed foodie love finding yummy restaurants and recipes. Truth be told we eat roughly 95% of our meals at home. Things can get a little boring so I love the challenge of coming up with new and exciting dinner ideas. This sweet potato and ground turkey taco skillet recipe is super simple and it’s pretty healthy too.
Ground turkey is not my favorite meat to cook with but it’s high in protein, low in fat and relatively cheap. I’ve also shared some of my other favorite turkey recipes here, here, here and here. This ground turkey taco skillet is great because it’s high in fiber without all of the excess carbs from traditional tacos. I sure do love tacos and I feel like this is still a great compromise. Plus it also incorporates my crazy addictive salsa which is always a win.
Before we get into the recipe, I wanted to note that using two skillets can help reduce your prep time so I highly recommend it. The goal is to work smarter not harder after all!
Sweet Potato and Ground Turkey Taco Skillet
- 1 1/4 lb Lean Ground Turkey (93/7)
- 2 whole Bell Peppers
- 1 whole Yam or Sweet Potato
- 2 tsp garlic salt
- 2 whole garlic cloves (minced)
- 1 tbsp unsalted butter
Cut sweet potato (or yam) into small bit sized cubes
Fill skillet with 1/2 inch water, add sweet potato. Cover and cook for approximately 12 minutes or until softened.
While sweet potato is cooking, cut bell peppers into strips.
In second skillet, spray with non stick cooking spray and add bell peppers. Cook for approximately 5 minutes or until softened.
When sweet potato is softened, remove from heat and set aside.
Cook ground turkey until brown, draining excess liquid.
Add drained ground turkey back to skillet. Add in garlic salt, minced garlic, cooked bell peppers and sweet potato and mix thoroughly.
Mix in shredded cabbage.
Remove from heat and serve. Top with garden salsa and serve.
Sweet Potato and Ground Turkey Taco Skillet Nutritional Information:
Calories: 201 Fat: 7 G Carbohydrates: 18 G Protein: 20 G Fiber: 7 G
This recipe is one of my favorites for busy weeknights. It’s also low carb and gluten free which is always an added bonus. Obviously you don’t have to add the salsa on top but I absolutely love the two together. The salsa adds a ton more flavor without very many calories. Like I mentioned above, it’s crazy addicting. It’s super hard not to buy (and eat) a bag of chips to go with it, ha!
If you make this recipe let me know, I’d love to hear what you think!
Thanks for reading!