Southwestern turkey and sweet potato skillet with avocado

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Southwestern turkey and sweet potato skillet with avocado

Dairy-Free, Lean & Clean, Gluten-Free, Paleo, Diabetes-Friendly, Soy-Free, Family-Friendly

2 Servings, 530 Calories/Serving

25–40 Minutes

Throw some sweet potato, turkey, and our custom Southwest-inspired spice blend in a frying pan—you’ll have a whole lot of flavor and just one skillet to clean after dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 1 organic sweet potato
  • 3 tablespoons pickled jalapeños (optional)
  • 10 ounces ground turkey
  • Turkey spice blend (chili powder - coriander - cumin - sweet smoked paprika - granulated garlic)
  • 1 organic avocado
  • 1 organic lime
  • 1 ounce sliced pitted black olives

Nutrition per serving

Calories: 530, Protein: 35g (70% DV), Fiber: 12g (48% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4g (20% DV), Cholesterol: 75mg (25% DV), Sodium: 340mg (14% DV), Carbohydrates: 39g (13% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces.
  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • If using, coarsely chop the jalapeños. Wash your hands after handling.

2

Prep and brown the turkey

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey and spice blend, season with salt and pepper, and cook, stirring to break up the meat, until the turkey is lightly browned but not yet cooked through and the spice blend is fragrant, 3 to 4 minutes. Transfer to a plate. Do not clean the pan.

3

Cook the turkey and sweet potato skillet

In the same pan used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the onion and bell pepper, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the sweet potato and cook, stirring occasionally, until starting to soften, 8 to 10 minutes.
Add the turkey and as many jalapeños as you like and cook, stirring occasionally, until the turkey is cooked through and the vegetables are tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the turkey and sweet potato skillet cooks, prepare the garnishes.

4

Prep the garnishes

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces. Season lightly with salt and pepper.
  • Cut the lime into wedges. [Cut 1 lime into wedges. Save the remaining lime.]

Serve

Transfer the turkey and sweet potato skillet to the table and garnish with the avocado and olives. Serve with the lime wedges.
Kids Can!
  • Measure the onion.
  • Scrub the sweet potato.
  • Scoop out the avocado.