Turkey, Sweet Potato and Kale Skillet: A High Protein Dinner from the Purifi Kitchen

This is the dinner we make when the Suwanee Farmers Market bag comes home full. One pan, about 30 minutes, and almost everything in it is in season in Georgia right now. Lean ground turkey brings the protein, sweet potatoes and kale bring fiber and color, and a red pepper adds a good dose of vitamin C. It reheats well, so it doubles as tomorrow's lunch.

Ingredients

Serves 4

1 tablespoon olive oil

2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2 inch cubes

1 medium yellow onion, diced

1 and 1/2 pounds 93% lean ground turkey

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

1 red bell pepper, diced

1/3 cup low sodium chicken broth or water

1 bunch kale, stems removed and leaves chopped (about 4 packed cups)

Juice of half a lemon

Optional: 1/4 cup crumbled feta

Directions

1. Heat the olive oil in a large skillet over medium high heat. Add the sweet potatoes and cook for 8 to 10 minutes, stirring now and then, until they start to brown at the edges.

2. Push the sweet potatoes to the side, add the onion and cook for 3 minutes. Add the turkey, break it up with a spoon, and cook for 6 to 8 minutes until no pink remains (165°F).

3. Stir in the garlic, smoked paprika, cumin, salt and pepper and cook for 1 minute.

4. Add the red pepper and broth, cover, and cook for about 5 minutes, until the sweet potatoes are fork tender.

5. Add the kale a handful at a time and stir for 2 to 3 minutes until it wilts. Finish with the lemon juice and the feta if you're using it.

Nutrition at a Glance

Approximate, per serving (4 servings): about 33 g protein, 5 g fiber and 420 calories. Values will vary with the exact ingredients you use.

Why We Love It

It checks every box we look for in an everyday meal: a solid serving of protein, plenty of vegetables, and whole ingredients you can buy in one Saturday morning stop. It's also flexible. Swap the turkey for chicken or white beans, or the kale for collards or spinach. Find more recipes and nutrition resources at https://purifiiv.com/weight-loss-nutrition.

Nutrition values are approximate. This recipe is for general information and is not medical advice. If you are on a GLP-1 medication or have dietary restrictions, talk with your provider about what is right for you.

Written and reviewed by Johnathon Nolen, and Dr. Jeremy Nelson.