Turkey and Sweet Potato Stew
Turkey and Sweet Potato Stew is a hearty, high protein dinner with tender vegetables, lean ground turkey, and a savory broth. Great for meal prep!
Ingredients
- 1 tablespoon olive oil
- 1½ pounds lean ground turkey
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 can (14.5 ounce) diced tomatoes with juices undrained
- 2 medium sweet potatoes approx. 3 cups, peeled and cut into ¾-inch cubes
- 1 tablespoon Worcestershire sauce
- 2 cups fresh kale stems removed, chopped
- 1 tablespoon apple cider vinegar
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until browned and no longer pink.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste, smoked paprika, thyme, rosemary, cumin, salt, and black pepper. Cook for 1 minute.
- Pour in the chicken broth and diced tomatoes with their juices. Stir and scrape the bottom of the pot to loosen any browned pieces.
- Add the sweet potatoes and Worcestershire sauce. Stir to combine.
- Bring the stew to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, stirring occasionally, until the sweet potatoes and carrots are fork-tender.
- Remove the lid and stir in the kale. Simmer uncovered for 5 minutes, until the kale is tender and the stew thickens slightly.
- Stir in the apple cider vinegar. Taste and adjust the salt and black pepper if needed.
- Ladle the stew into serving bowls and garnish with chopped fresh parsley.
Notes
Estimated Weight Watchers Points: 5 (Check official WW app for exact points)
Tips and Tricks
Choose Lean Turkey – Lean ground turkey keeps the stew from becoming greasy. If you use turkey with a higher fat content, drain any excess grease after browning. Keep the Sweet Potatoes Even – Cutting the sweet potatoes into similar-sized cubes helps them cook evenly. Smaller pieces may become too soft during simmering. Adjust the Thickness – For a thicker stew, gently mash a few cooked sweet potato pieces against the side of the pot. For a thinner stew, add a little extra broth. Watch the Salt – Broth and Worcestershire sauce both contain sodium. Taste the finished stew before adding any extra salt.Storing and Reheating
Refrigerating – Allow the stew to cool slightly, then transfer it to airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 to 4 days. Freezing – Transfer cooled stew to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months for the best quality. The sweet potatoes may become softer after thawing. Reheating on the Stovetop – Place the stew in a saucepan over medium-low heat. Stir occasionally until heated throughout to 165°F. Add a splash of broth if it has thickened during storage. Reheating in the Microwave – Place an individual serving in a microwave-safe bowl. Cover loosely and heat in intervals, stirring between each, until the stew reaches 165°F. Thawing – Thaw frozen stew overnight in the refrigerator before reheating.Nutrition
Calories: 281kcalCarbohydrates: 27gProtein: 33gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 645mgPotassium: 1109mgFiber: 5gSugar: 8gVitamin A: 15319IUVitamin C: 22mgCalcium: 102mgIron: 3mg
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