Turkey & Spinach Stuffed Sweet Potatoes
Roasted sweet potatoes split and piled high with cumin-spiced ground turkey, wilted spinach, and a dollop of yogurt.
A baked sweet potato is a good start on its own, but split it open and pile it with well-seasoned ground turkey and spinach, and it becomes an actual meal. The turkey gets browned with onion, garlic, and warm spices, then spinach folds in at the end just until wilted.
Between the iron-rich spinach and the lean turkey, this bowl leans into an anemia-conscious pairing, and the sweet potato base means you're getting fiber and beta-carotene alongside a solid hit of protein. A spoonful of Greek yogurt and a scatter of feta on top round it out.
It's an easy one to prep ahead — bake the potatoes and cook the turkey filling separately, then assemble when you're ready to eat.
Ingredients
- 4 medium sweet potatoes
- 1 lb ground turkey (93% lean)
- 1 tbsp olive oil
- 1/2 onion — diced
- 2 cloves garlic — minced
- 4 cups baby spinach
- 1 tsp cumin
- 1/2 tsp smoked paprika
- salt and pepper — to taste
- 1/4 cup crumbled feta — for topping
- plain Greek yogurt — for serving
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake directly on the oven rack for 45-50 minutes, until tender.
- 2Meanwhile, heat olive oil in a skillet over medium heat and cook onion until soft, about 4 minutes.
- 3Add ground turkey, garlic, cumin, and smoked paprika, and cook, breaking up the meat, until browned and cooked through, about 8 minutes.
- 4Stir in spinach and cook just until wilted, about 2 minutes. Season with salt and pepper.
- 5Split baked sweet potatoes open, fluff the flesh with a fork, and top with turkey filling, feta, and a dollop of Greek yogurt.