Mexican Turkey Sweet Potato Bowls
This is one of my go-to meal preps for the week if I have a bit more time on the weekends to cook. Filled with nutrients like protein and fiber, this low calorie meal will fill you up during your lunch break.
Equipment
- large saute pan
- baking sheet
Ingredients
- 2 sweet potatoes, scrubbed and cut in half lengthwise
- 2 tbsp olive oil separated
- 1/2 onion, chopped
- 1 bell pepper, chopped
- 1 lb ground turkey
- 2 tbsp taco seasoning see meal prep page
- 1/2 cup water
- 1 cup black beans see meal prep page
- sour cream, salsa, guacamole, shredded cheese optional toppings
Instructions
- Preheat oven to 400℉. Place parchment paper on a baking sheet. Drizzle potatoes with olive oil, salt and pepper and place face down on the baking sheet. Bake for 30 minutes until tender. Larger potatoes will take longer to cook.
- While the potatoes bake, heat a large pan over medium heat with 1 tbsp olive oil. Saute the onions and peppers for 5 minutes. Add in ground turkey, season with salt and pepper and break apart to cook.
- Once the turkey is almost cooked through, mix in taco seasoning, 1/2 cup water, and beans. Stir to combine and cover. Cook on low for 3-5 minutes for flavors to combine and beans to heat up. Remove lid and allow water to evaporate. Turn off heat and set aside.
- Build your bowl or 4 meal prep containers: Place cooked sweet potato on the bottom and score with a knife crisscross to make it easier to eat. (Optional to top with butter salt and pepper at this point). Spoon the turkey meat mixture evenly into the 4 container. Top with sour cream, salsa, guacamole, shredded cheese and enjoy!
Notes
Keeps in the refrigerator for up to a week.