One-Pot Ground Turkey and Sweet Potato Skillet

Rated 5.0 stars by 12 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

425

As a bariatric patient, finding the right balance between nutrition, satisfaction, and convenience can be a challenge. But this One-Pot Ground Turkey and Sweet Potato Skillet hits the mark in every way. The high-protein turkey and fiber-rich sweet potato make a nutritious, bariatric-friendly combination. Plus, the warmth of chili and cumin adds a comforting touch to this vibrant, savory dish.

What makes this recipe even more appealing is its simplicity. It's a one-pot wonder perfect for busy days, and the skim-milk cheese gives a hint of indulgence, reminding us that post-surgery meals can be both delicious and beneficial to our health. So, whether you're cooking for one or two, this Ground Turkey and Sweet Potato Skillet is a great addition to your post-bariatric surgery recipe repertoire. Enjoy!

This recipe makes 2 servings, which means one meal now and one warmed up tomorrow!

Image of One-Pot Ground Turkey and Sweet Potato Skillet

Ingredients

8 oz ground turkey
1 large sweet potato, cubed
1 medium onion, chopped
2 cloves garlic, minced (or some garlic powder to taste)
2 tablespoons extra virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 cup water
1/2 cup shredded skim-milk cheese (optional)

Directions

Heat 1 tablespoon of the extra virgin olive oil over medium heat in a large skillet. Add the ground turkey and cook until browned and no longer pink. Season with salt and pepper to taste. Once cooked, remove the turkey from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil, followed by the onions and garlic. Sauté for a few minutes until they begin to soften.
Add the cubed sweet potatoes to the skillet. Add the water, cover, and let cook for about 10 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, add the cooked ground turkey back into the skillet. Stir in the chili powder and cumin, mixing everything well.
If using, sprinkle the shredded skim-milk cheese on top, cover the skillet again and let the cheese melt over low heat. This should take about 2 minutes.
Serve hot, and enjoy your high protein, fiber-rich, one-pot meal!

Recipe Note

The spices — chili and cumin — lend a subtle warmth to the dish, making it comforting and perfect for any day of the year. Each serving provides a generous portion, and the leftovers reheat beautifully for a quick and easy meal later in the week.