Print

Sweet Potato and Ground Turkey Bake

sweet potato and ground turkey bake - featured image
Print Recipe

This easy, healthy paleo casserole combines roasted sweet potatoes, lean ground turkey, and veggies for a comforting, nourishing meal. It’s gluten-free, dairy-free, and perfect for meal prep or family dinners.

Ingredients

Scale
  • 1 pound ground turkey (93% lean recommended)
  • 2 large sweet potatoes (about 1.5 pounds), peeled and diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup chopped spinach or kale (fresh or thawed frozen, squeezed dry)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste (start with 1/2 teaspoon salt)
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 2 tablespoons olive oil, divided
  • Chopped fresh parsley or cilantro, for serving (optional)
  • Avocado slices or a squeeze of lime, for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until just tender and golden.
  2. While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a wooden spoon. Sauté for 4-5 minutes, until no longer pink and starting to brown.
  3. Stir in diced onion and bell pepper. Cook for 3-4 minutes, until softened. Add garlic, smoked paprika, thyme, cumin, and more salt and pepper. Cook for 1 minute until fragrant.
  4. Add chopped spinach or kale to the skillet. Stir until just wilted, about 1-2 minutes. Remove from heat.
  5. Lightly grease a 9×13-inch casserole dish. Add turkey and veggie mixture, spreading it out. Layer roasted sweet potatoes on top, then gently toss to combine. Pour chicken broth evenly over the mixture.
  6. Cover loosely with aluminum foil. Bake at 400°F for 15-20 minutes, until bubbling and heated through. Remove foil and bake another 5 minutes to brown the top slightly.
  7. Let casserole rest for 5 minutes before serving. Top with fresh parsley or cilantro, avocado, or a squeeze of lime if desired.

Notes

Roasting the sweet potatoes first brings out their natural sweetness and prevents a mushy casserole. Taste and adjust seasoning before baking. For a vegetarian version, use lentils or plant-based ground meat and vegetable broth. You can assemble the casserole up to a day ahead and bake when ready. Leftovers keep well and can be frozen for up to 2 months.

Nutrition

Keywords: sweet potato, ground turkey, paleo, casserole, healthy, gluten-free, dairy-free, meal prep, easy dinner, comfort food

Find it online: https://bitefuljoy.com/sweet-potato-and-ground-turkey-bake-recipe-easy-healthy-paleo-casserole/