Description

This Ground Turkey Skillet with Sweet Potatoes and Black Beans is a quick, nutritious, and flavorful one-pan meal. Combining lean ground turkey, sweet potatoes, black beans, corn, and fresh vegetables, it offers a hearty, protein-packed dish perfect for weeknight dinners or meal prep. The dish is enhanced with cumin, garlic, and cilantro for a bright, slightly spicy kick, served with creamy avocado slices and zesty lime wedges.

Ingredients

Scale

Proteins and Vegetables

14 ounces sweet potato, peeled and diced into 1/2 inch pieces (about 2 medium sweet potatoes)
1 pound 93% lean ground turkey
1/4 cup chopped onion
3/4 cups canned black beans, rinsed and drained
3/4 cups corn kernels (fresh or frozen)
1 large diced tomato
1 jalapeño, diced
1 clove garlic, minced
4 ounces avocado, sliced

Seasonings and Others

2 tablespoons tomato paste
2 tablespoons chopped cilantro, plus more for garnish
1 1/2 teaspoon cumin, divided
1 1/4 teaspoon kosher salt, divided
1/2 cup chicken broth
Lime wedges, for serving
Cooking oil spray

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Instructions

Brown the turkey: Spray a large skillet over high heat with cooking oil. Add the ground turkey, seasoning with 1 teaspoon kosher salt and 1 teaspoon cumin. Cook, breaking the meat apart, until fully cooked through, about 5 minutes.
Sauté onion and tomato paste: Push the cooked turkey to one side of the skillet. Spray the empty side with more oil and add the chopped onion and tomato paste. Cook together for 1 minute to develop flavor.
Add vegetables and spices: Stir in the diced sweet potato, rinsed black beans, corn kernels, diced tomato, diced jalapeño, minced garlic, chopped cilantro, and chicken broth. Season with the remaining 1/4 teaspoon salt and 1/2 teaspoon cumin. Mix everything thoroughly.
Simmer to tenderize: Cover the skillet and cook over low heat for 12 to 14 minutes, or until the sweet potatoes are tender when pierced with a fork.
Garnish and serve: Serve the finished skillet topped with sliced avocado, fresh cilantro, and lime wedges on the side to squeeze over for brightness.

Notes

This dish is perfect for quick weeknight meals and meal prepping, as it stores well and maintains flavor.
The recipe is very adaptable—feel free to substitute vegetables or adjust spices to your taste.
Use a non-stick skillet or cast iron for even cooking and easy cleanup.
Rinsing and draining canned black beans reduces sodium content.
Slicing the avocado just before serving keeps it fresh and vibrant.

Nutrition

Serving Size: 1 1/2 cups
Calories: 394 kcal
Sugar: 7.5 g
Sodium: 635 mg
Fat: 14.5 g
Saturated Fat: 3 g
Unsaturated Fat: Approximately 9.5 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 10 g
Protein: 28 g
Cholesterol: 84 mg