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One-pan skillet with ground turkey, sweet potatoes, bell peppers, and fresh rosemary garnish—gluten-free dinner

One-Pan Gluten-Free Sweet Potato and Turkey Skillet

Easy one-pan skillet with lean ground turkey, tender sweet potatoes, and veggies—naturally gluten-free and ready in 30 minutes!
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Equipment

  • Large 12-inch skillet with lid, spatula or meat chopper, cutting board, knife, measuring spoons.

Ingredients
  

  • - 2 tbsp olive oil divided
  • - 1 lb lean ground turkey 93/7
  • - 6 cups diced sweet potatoes about 2-3 medium
  • - 1 cup diced onion
  • - 2 heaping cups diced bell peppers 2 medium
  • - 3 cloves garlic minced
  • - 2 tbsp water plus more if needed
  • - 1 tsp ground cumin
  • - 1 tsp smoked paprika
  • - ½ tsp chili powder
  • - 1 tsp salt
  • - ½ tsp black pepper
  • - 1 cup shredded cheese optional
  • - Fresh parsley or cilantro for garnish

Instructions
 

  • Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground turkey; season with salt and pepper. Cook 5–7 minutes, breaking up with a spatula, until browned and cooked through. Remove and set aside.
  • Add remaining 1 tbsp olive oil to the skillet. Add diced sweet potatoes and onion; season with salt and pepper. Add 2 tbsp water, cover with a lid, and cook 12–15 minutes, stirring occasionally, until sweet potatoes are tender.
  • Push sweet potatoes to one side. Add bell peppers and garlic; stir in cumin, smoked paprika, and chili powder. Cook 3–5 minutes until fragrant.
  • Return cooked turkey to the skillet; stir everything together. Cook 2–3 minutes to combine flavors.
  • Top with shredded cheese if desired; cover and let melt. Garnish with fresh herbs and serve hot.

Notes

Add black beans or corn for extra fiber. Store leftovers in the fridge up to 4 days. Great for meal prep!
Calories: 411
Protein: 33g