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Autumn Turkey and Sweet Potato Skillet
Autumn Turkey and Sweet Potato Skillet

Autumn Turkey and Sweet Potato Skillet
A hearty and nutritious turkey and sweet potato dish with seasonal vegetables.
Autumn Turkey and Sweet Potato Skillet
Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 150
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 50
    g
     kale
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Turkey and Sweet Potato Skillet
Instructions:
  1. Dice the turkey breast into bite-sized pieces.
  2. Peel and cube the sweet potato.
  3. Chop the red bell pepper, kale, and onion.
  4. Mince the garlic cloves.
  5. Heat olive oil in a large skillet over medium heat.
  6. Add the onion and garlic, sauté until fragrant.
  7. Add turkey pieces and cook until browned.
  8. Add sweet potato cubes and cook for about 10 minutes.
  9. Stir in red bell pepper and kale, cook until vegetables are tender.
  10. Season with thyme, salt, and black pepper.
  11. Serve hot.
Nutrition Per Serving 600 g Per 100g
Energy 485 kcal 81 kcal
Protein 35 g 5.8 g
Fibre 7 g 1.2 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 45 g 7.5 g
Fat 18 g 3.0 g
  • 200
    g
     turkey breast
  • 150
    g
     sweet potato
  • 100
    g
     red bell pepper
  • 50
    g
     kale
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Dice the turkey breast into bite-sized pieces.

Peel and cube the sweet potato.

Chop the red bell pepper, kale, and onion.

Mince the garlic cloves.

Heat olive oil in a large skillet over medium heat.

Add the onion and garlic, sauté until fragrant.

Add turkey pieces and cook until browned.

Add sweet potato cubes and cook for about 10 minutes.

Stir in red bell pepper and kale, cook until vegetables are tender.

Season with thyme, salt, and black pepper.

Serve hot.

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