Roasted Turkey and Sweet Potato Bake

A flavorful one-pan dinner with seasoned ground turkey, sweet potatoes, Brussels sprouts, and cannellini beans, all roasted to perfection with aromatic herbs.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.22/serving

Dietary

• High-Protein
• High-Fiber
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Halal
• Low-Sugar

Tags

• sheet pan
• roast
• healthy
• comfort food
• smoky

Ingredients

• 1.5 pound ground turkey (93% lean)
• 2 sweet potatoes (large, peeled, diced into 1-inch cubes)
• 1 pound Brussels sprouts (trimmed and halved)
• 1 can cannellini beans (rinsed and drained)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt

Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the diced sweet potatoes, halved Brussels sprouts, and rinsed cannellini beans. Drizzle with olive oil and sprinkle with dried oregano, garlic powder, smoked paprika, black pepper, and salt. Toss to coat evenly.
3. Spread the vegetable and bean mixture in a single layer on the prepared sheet pan.
4. Crumble the ground turkey over the vegetables on the sheet pan, making sure to distribute it evenly.
5. Roast for 25-30 minutes, stirring halfway through, until the turkey is cooked through, the sweet potatoes are tender, and the Brussels sprouts are caramelized.
6. Remove from oven, stir everything together. Serve hot.

Notes

For best texture, ensure vegetables are in a single layer for even roasting. A sprinkle of fresh herbs like chopped parsley after cooking can add brightness, though the dish is flavorful without it.

Nutrition (per serving)

• Calories: 533
• Protein: 43.6 g
• Carbohydrates: 41.5 g
• Fat: 20.6 g
• Fiber: 12.8 g
• Sodium: 708 mg
• Saturated Fat: 4.6 g
• Sugar: 6.7 g
• Cholesterol: 135 mg