Baked Ground Turkey Sweet Potato Bowl: Your Customizable Delight
A satisfying and nutritious Baked Ground Turkey Sweet Potato Bowl, perfect for quick weeknight dinners.
Equipment
- - Oven
- - Baking sheet
- - Skillet
- - Mixing bowl
Ingredients
For the Sweet Potatoes
- 4 medium Sweet Potatoes Use orange-fleshed potatoes for better flavor.
- 1.5 tbsp Olive Oil Substitute with avocado oil for a higher smoke point.
- 0.5 tsp Salt Adjust to taste.
- 0.25 tsp Pepper Adjust to taste.
For the Ground Turkey
- 1.25 lb Ground Turkey Opt for 93/7 for a lighter option or 85/15 for juicier flavor.
- 1.5 tsp Taco Seasoning Make your own using chili powder, cumin, and garlic powder if preferred.
- 0.5 tsp Smoked Paprika Adds depth and a subtle smokiness.
For the Toppings
- 1 cup Pico de Gallo Substitute with salsa if unavailable.
- 1 cup Guacamole Consider using avocado for a fresher version.
- 0.5 cup Sour Cream Greek yogurt can be a lighter alternative.
- 0.25 cup Queso Fresco Use feta or cotija as a substitute.
- 2 tbsp Cilantro Omit if you dislike it or substitute with parsley.
Instructions
Preparation Instructions
- Preheat your oven to 400°F for roasting the sweet potatoes.
- Prepare the sweet potatoes by scrubbing and cubing them into bite-sized pieces. Toss with olive oil, salt, and pepper.
- Roast the sweet potatoes on a baking sheet for 35-45 minutes, stirring halfway through.
- Cook the ground turkey in a heated skillet over medium-high heat for 4-5 minutes, breaking it into small chunks.
- Add taco seasoning, smoked paprika, salt, and pepper to the turkey, and cook for an additional 1-2 minutes.
- Assemble your bowls by dividing the roasted sweet potatoes and mashing slightly.
- Top each bowl with ground turkey and add sour cream, pico de gallo, guacamole, queso fresco, and cilantro.
Notes
Drizzle with lime juice for a zesty lift. Store components separately for optimal freshness when meal prepping.