Turkey Taco Sweet Potato Bowls
Turkey Taco Sweet Potato Bowls make a filling high protein dinner that turns taco night into a hearty, healthy meal with 39 grams of protein per serving.
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Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Turkey Taco Mixture:
- 1 pound 93% lean ground turkey
- ½ medium yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon tomato paste
- ¼ cup water
- 1 can (15-ounce) black beans well rinsed and drained
- 1 cup frozen corn
For the Bowls:
- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes halved
- ½ cup reduced-fat shredded Mexican blend cheese
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh cilantro
For the Lime Yogurt Sauce:
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lime juice
- 1 tablespoon water
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 425°F.
- Line a large rimmed baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Add the olive oil, chili powder, cumin, garlic powder, salt, and black pepper.
- Toss the sweet potatoes until evenly coated. Spread the sweet potatoes in a single layer.
- Roast for 25 to 30 minutes, turning halfway through, until tender and lightly browned.
- Heat a large skillet over medium heat.
- Add the ground turkey and onion. Cook for 6 to 8 minutes, breaking the turkey into crumbles, until the turkey is cooked through and the onion is soft.
- Add the garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds.
- Add the tomato paste and water. Stir until the turkey is evenly coated.
- Add the black beans and corn. Cook for 3 to 4 minutes, or until heated through.
- In a small mixing bowl, add the Greek yogurt, lime juice, water, cumin, garlic powder, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce evenly among 4 bowls. Add the roasted sweet potatoes, turkey taco mixture, tomatoes, cheese, and red onion.
- Drizzle each bowl with the lime yogurt sauce. Sprinkle with chopped cilantro.
Notes
Tips and Tricks
Cut the sweet potatoes evenly - Keep the cubes close to ½ inch so they finish roasting at about the same time. Thin the sauce if needed - Greek yogurt varies in thickness. Add a small amount of water if you want a thinner sauce for drizzling.Storing and Reheating
Store in the refrigerator - Keep the turkey mixture and roasted sweet potatoes in airtight containers for up to 3 to 4 days. Store the lettuce, tomatoes, cilantro, and lime yogurt sauce separately. Reheat in the microwave - Place the turkey mixture and sweet potatoes in a microwave-safe dish. Heat until warmed through, then add the cold toppings and sauce. Reheat on Stovetop - Place the turkey taco mixture in a skillet over medium-low heat. Stir occasionally until heated through. Warm the sweet potatoes separately for the best texture.Nutrition
Calories: 519kcalCarbohydrates: 60gProtein: 39gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 94mgSodium: 1139mgPotassium: 1467mgFiber: 15gSugar: 9gVitamin A: 19504IUVitamin C: 20mgCalcium: 330mgIron: 6mg
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