Ingredients
Scale
- 1 pound 93% lean ground turkey, 454 g
- 14 ounces sweet potato, peeled and diced into 1/2-inch cubes, about 400 g
- 1/4 cup chopped onion
- 2 tablespoons tomato paste
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup fresh or frozen corn
- 1 large tomato, diced
- 1 jalapeño, finely diced
- 1 garlic clove, minced
- 2 tablespoons fresh cilantro, chopped
- 1 1/2 teaspoons ground cumin
- 1 1/4 teaspoons kosher salt
- 1/2 cup low-sodium chicken broth, 120 ml
- 4 ounces avocado, sliced, about 115 g
- Lime wedges, for serving
- Olive oil or cooking spray
Instructions
- Heat a large skillet over medium heat with a little olive oil or cooking spray. Add the ground turkey, 1 teaspoon kosher salt, and 1 teaspoon ground cumin. Cook for about 5 minutes, breaking the meat apart as it browns.
- Push the turkey to one side of the skillet. Add the chopped onion and tomato paste to the empty side and cook for 1 minute, stirring, to bloom the tomato paste.
- Stir in the sweet potato, black beans, corn, diced tomato, jalapeño, garlic, and cilantro.
- Pour in the low-sodium chicken broth and add the remaining 1/2 teaspoon cumin and 1/4 teaspoon salt. Stir to combine well.
- Cover the skillet, reduce the heat to low, and cook for 12–14 minutes, until the sweet potatoes are tender when pierced with a fork.
- Divide the mixture between four plates and serve with avocado slices, lime wedges, and extra cilantro if desired.
Notes
Use 93% lean ground turkey for a good balance of lean protein and moisture. Lean ground beef or sirloin can replace the turkey. Add spinach or bell peppers for extra vegetables. Remove jalapeño seeds for a milder dinner. Frozen corn works directly from the freezer. Vegetable broth can replace chicken broth. Add hot sauce for extra heat. The recipe is naturally dairy-free and gluten-free when all packaged ingredients used are certified accordingly.
- Prep Time: 5
- Cook Time: 25
- Category: Dinner, Lunch
- Cuisine: American
Nutrition
- Calories: 394 kcal