Southwest Turkey and Black Bean Sweet Potato Bowls

Name: Southwest Turkey and Black Bean Sweet Potato Bowls
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 pound sweet potato (peeled, diced into 1/2-inch cubes); 1 tablespoon olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (ground); 0.5 pound ground turkey (93% lean or higher); 0.5 yellow onion (chopped); 0.5 red bell pepper (chopped); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 1 can black beans (rinsed, drained); 0.5 cup frozen corn; 0.25 cup light cream; 1 tablespoon lime juice; 1 tablespoon fresh cilantro (chopped); 0.5 avocado (sliced); 2 tablespoon Monterey Jack cheese (shredded)

Flavorful ground turkey and black beans paired with tender roasted sweet potatoes, fresh corn, and a vibrant lime crema for a quick and satisfying meal.

Prep: 11 min
Cook: 19 min
Total: 30 min
Servings: 2
Cuisine: Mexican
Difficulty: Easy
Cost: $4.28/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound sweet potato (peeled, diced into 1/2-inch cubes)
1 tablespoon olive oil
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (ground)
0.5 pound ground turkey (93% lean or higher)
0.5 yellow onion (chopped)
0.5 red bell pepper (chopped)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
1 can black beans (rinsed, drained)
0.5 cup frozen corn
0.25 cup light cream
1 tablespoon lime juice
1 tablespoon fresh cilantro (chopped)
0.5 avocado (sliced)
2 tablespoon Monterey Jack cheese (shredded)

Instructions

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Roast for 18-20 minutes, flipping halfway through, until tender and lightly browned.
While sweet potatoes roast, heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Add the chopped yellow onion and red bell pepper to the skillet with the turkey. Cook for 3-4 minutes until softened.
Stir in the chili powder, ground cumin, and garlic powder. Cook for 1 minute until fragrant. Add the rinsed and drained black beans and frozen corn, stirring to combine. Cook for 2-3 minutes, until heated through, and season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
In a small bowl, whisk together the light cream, lime juice, and 1 tablespoon chopped fresh cilantro to make the crema.
Divide the roasted sweet potatoes between two bowls. Top each with the turkey and black bean mixture. Drizzle with the creamy lime sauce. Garnish with sliced avocado, shredded Monterey Jack cheese, and extra fresh cilantro, if desired, before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 1024
Protein: 69.8 g
Carbohydrates: 99.4 g
Fat: 43.6 g
Fiber: 26.5 g
Sodium: 880 mg
Saturated Fat: 17.5 g
Sugar: 19.3 g
Cholesterol: 150 mg