These Ground Turkey Sweet Potato Bowls hit that sweet spot of cozy and fresh, with roasted sweet potato, cumin-spiced turkey, peppers, and black beans tied together with a squeeze of lime. They cook on one sheet pan and one skillet, which means minimal cleanup and four ready-to-go containers by the end. It's the kind of bowl you'll actually look forward to opening at lunch on a Wednesday.
About 35 minutes start to finish, with most of that hands-off while the sweet potatoes roast.
Per serving (makes 4): 489 cal · 43.6g protein · 39.4g carbs · 20.1g fat
Ingredients
- 16 oz ground turkey
- 3 cup sweet potato
- 1 cup black beans
- 1 cup bell pepper
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp garlic
- 2 tbsp lime juice
Instructions
- Cube sweet potato, toss with 1 tbsp olive oil, roast at 425F for 25 minutes.
- Brown ground turkey in remaining olive oil with minced garlic and cumin.
- Stir in diced bell pepper and black beans, cook 4 minutes.
- Finish with lime juice and divide into 4 meal-prep containers.
Meal prep & storage
Divide the finished bowls into four airtight containers and refrigerate for up to 4 days. For longer storage, freeze individual portions for up to 2 months and thaw overnight in the fridge before reheating. Warm in the microwave for 2 to 3 minutes, stirring halfway, and add a fresh squeeze of lime right before eating to brighten the flavors back up.
Swaps
Ground chicken or lean ground beef work seamlessly in place of turkey, and pinto beans can stand in for black beans without missing a beat. Butternut squash is a great swap for sweet potato when you want a change, and if you like a little heat, a diced jalapeño or a pinch of chipotle powder folds right into the turkey. The recipe is naturally dairy-free as written, so no adjustments needed there.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.