Healthy, easy, packed with flavor, and on your table in 30 minutes! This Southwest Turkey Sweet Potato Skillet is loaded with veggies + spices and topped with a layer of delicious, melty cheese. A weeknight favorite + a fun recipe to make instead of taco night! Naturally gluten-free + grain-free, but so satisfying that you won’t even miss the tortillas.

One-Pan Southwest Turkey Sweet Potato Skillet

Servings: 4
Cook Time: 30 minutes

INGREDIENTS:

Turkey Mixture—

• 1 lb ground turkey (or beef)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt

Veggie Mixture—

• 2-3 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2-3 sweet potatoes, peeled + chopped into 1-inch pieces
• 2 carrots, peeled + chopped into 3/4-inch pieces
• 10 large brussels sprouts, quartered
• 1-2 jalapeños, diced + seeded (omit if you don’t like spicy)
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1 cup shredded cheddar cheese

Serve with (optional)—

• Avocado
• Cilantro
• Green onion

DIRECTIONS:

1. Heat a large skillet over medium-high heat. Begin browning ground turkey and add seasoning. Cook until turkey is cooked through (no more pink) and set aside on a plate.
2. In the same skillet, add 2-3 tablespoons of olive oil. Once heated, add onions and garlic, cooking for 1-2 minutes.
3. Add all remaining spices and veggies except brussels sprouts, and stir together until spices evenly coat the veggies. Sauté over medium-high heat stirring frequently for 10 minutes. Add brussels sprouts and cook 5-10 more minutes until veggies are fork tender. Once just about finished cooking, add the turkey back to the skillet. Stir together and top with a layer of cheddar cheese.
4. Turn off the heat and cover with the lid until cheese is melty (just a few minutes). Top with avocado, cilantro, and green onion if desired. Enjoy!