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Ground Turkey Sweet Potato Skillet

We love a simple recipe here at #BrainsandBalance! Especially when it's all in one pot! With hearty grains and vegetables, lean proteins and fresh produce this meal is a home run.

This is one of those set it and forget it dishes and one that only gets better with time.

If you're ready but the family isn't- just turn off the heat, cover it and let those flavors marinate together a bit. Using a potato masher at the end to break up some of the tomatoes and sweet potatoes helps to turn this into a thicker less stew like dish. Mash as much or as little as you please! I like to leave some sweet potatoes and tomatoes whole so I only like to mash enough to absorb the extra liquid.

Quinoa is a staple in our house, everyone loves it!

But if quinoa isn't for you, sub for rice or other grain! If you substitute for cauliflower rice, you'll want to reduce the water by half as the rice contains water already. As for the vegetables you can mix and match as you please, I stuck to broccoli and zucchini because those are my staple produce so I always have them in my fridge.

Serve this in a bowl as in or top with some feta and extra chopped parsley. Serve alongside a fresh salad or warm bread if you're looking to beef it up or spread it to a few more servings!

Ground Turkey Sweet Potato Skillet

4 Servings | Cook time: 35 minutes

Notes: This recipe is made all in one pot and is full of hearty and healthy lean proteins and vegetables. Add some fresh feta on top for a cheese finish if you like! I prefer fresh tomatoes but a small 8oz can of diced tomatoes would work as well.


  • 1 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp chili powder

  • 1/2 tsp dried oregano

  • 1 1/2 cups water

  • 2 cloves garlic, minced

  • 1/4 cup onions, diced

  • 1/2 tsp dried parsley

  • 1/2 tsp onion powder

  • 1 lb 93% ground turkey

  • 1 tbsp olive oil

  • 1 vine ripened tomato, diced (~50g)

  • 1 cup cherry tomatoes (~148g)

  • 1/2 cup quinoa, dry

  • 1 large or 2 small sweet potatoes, diced (~400g)

  • 2 cups broccoli florets (~200g)

  • 2 cups zucchini, chopped (~200g)


  1. Heat large skillet or sauce pan over medium heat. Spray with nonstick olive oil spray and add ground turkey to brown. Use a wooden spoon to break up ground turkey into pieces. Once nearly brown, remove meat from pan, leaving any grease and juices in the pan.

  2. Add tbsp olive oil to the pan along with sweet potatoes and spices. Sauté sweet potatoes for 6-8 minutes or until they start to toast and soften slightly. Add tomatoes, cherry tomatoes, onions and garlic to the pan. Sauté for about 2 minutes. Return the ground turkey to the pan along with broccoli and zucchini.

  3. Fold the quinoa into the vegetables and meat mixture. Pour in water ensuring the majority of the quinoa is submerged.

  4. Bring to a boil and lower to a simmer.

  5. Cover and simmer for 20-25 minutes or until the majority of the liquid has been absorbed by the quinoa (Note: if there’s excess, simply remove the lid and continue simmering a few extra minutes, slight excess liquid is okay as it will thicken in the next step).

  6. Turn off the heat and use a potato masher to break up some of the cherry tomatoes and mash some of the sweet potatoes. Don’t over mash, just roughly to thicken the whole mixture.

  7. Mix as needed and top with fresh parsley. Serve warm with some bread or a salad.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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