Ingredients
- 6-8 sweet potatoes and/or russet potatoes
- 2-3 tablespoons extra virgin olive oil
- 2 lbs ground turkey
- 2 zucchini sliced or chopped into bite-size pieces
- 1 red onion sliced or chopped
- 1 cup cherry tomatoes halved
- 1 can (15 oz) cannellini beans drained and rinsed
- salt to taste
- black pepper to taste
- minced garlic to taste
- Greek Freak Mediterranean seasoning or Italian seasoning to taste
- Kinder's Garlic & Herb seasoning with lemon optional to taste
- 1 splash balsamic vinegar
- Feta cheese optional garnish
- Greek yogurt optional garnish
- sour cream optional garnish
- Avocado oil spray for potatoes
- coarse salt for potatoes
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- Poke fork holes in sweet potatoes, spray with avocado oil, and sprinkle with coarse salt. Bake at 400°F for 1 hour 15 minutes until tender.
- About an hour into potato baking, heat 2-3 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- Add ground turkey. Season with salt, pepper, garlic, Greek Freak (or Italian seasoning), and Kinder's Garlic & Herb if using. Cook, breaking up the meat, until nearly done.
- Add zucchini and red onion. Season again. Cook 3-5 minutes until vegetables begin to soften.
- Add cherry tomatoes. Season again if desired. Splash balsamic vinegar over the tomatoes and stir to combine.
- Add drained and rinsed cannellini beans. Cook 1-2 more minutes until everything is heated through and vegetables are at desired tenderness.
- Serve turkey mixture over or alongside baked sweet potatoes. Garnish with feta cheese, Greek yogurt, or sour cream.
Nutrition
Video
Notes
Season generously at each stage — turkey needs more seasoning than you think. Don't skip the balsamic vinegar; it brightens everything up and adds a depth of flavor that makes this taste anything but diet food.
Swap zucchini for bell peppers, yellow squash, or spinach stirred in at the end. Russet potatoes work just as well as sweet potatoes. Serve over rice or cauliflower rice as an alternative base.
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