Southwest Turkey & Sweet Potato Skillet
Lean ground turkey, diced sweet potato, black beans, and corn come together in a zesty, one-skillet lunch perfect for open-air meals. Topped with fresh cilantro and a squeeze of lime, this hearty dish is fuel for your next adventure.
Equipment
- 10-inch skillet with lid
- Propane stove
- Spatula
- knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 8 oz ground turkey
- 1 small sweet potato peeled and diced small
- 1/2 red bell pepper diced
- 1/2 cup frozen or canned corn drained if canned
- 1/2 cup canned black beans drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro chopped, for garnish
- 1 lime cut into wedges
Instructions
- Heat olive oil in a skillet over medium-high heat on a propane stove.
- Add ground turkey, breaking it up with a spatula, and cook until lightly browned, 4–5 minutes.
- Stir in diced sweet potato and bell pepper, cooking for 2–3 minutes.
- Add corn, black beans, cumin, smoked paprika, chili powder, salt, and water. Stir to combine.
- Cover and let simmer for 10 minutes, stirring once, until sweet potato is fork-tender and flavors meld.
- Remove from heat. Garnish with fresh cilantro and serve with lime wedges.
Notes
Ground turkey is easy to pack in a cooler. Dice vegetables ahead for speed. Covering the skillet helps the sweet potato cook through using minimal fuel. Scrape pan while hot for easiest cleanup.
Nutrition
Calories: 450kcal | Carbohydrates: 53g | Protein: 16.8g | Fat: 23.7g | Saturated Fat: 5.7g | Sodium: 1344mg | Fiber: 9.5g | Sugar: 19.8g