Are you looking for a nutritious, delicious, and easy-to-make meal that’s perfect for busy weeknights? This Sweet Potato Brussel Sprouts Ground Turkey Skillet is a wholesome, one-pan dish packed with vibrant flavors, hearty textures, and balanced nutrition.
It combines the natural sweetness of sweet potatoes, the earthy crunch of Brussels sprouts, and the lean protein of ground turkey, this recipe is a crowd-pleaser that’s both satisfying and good for you.
Let’s dive into why this dish will become a staple in your kitchen, along with tips, variations, and everything you need to make it a success.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 40 minutes, this one-pan recipe minimizes cleanup and maximizes flavor.
Nutrient-Dense: Sweet potatoes provide fiber, vitamins, and antioxidants, Brussels sprouts add crunch and vitamins C and K, and ground turkey offers lean protein.
Versatile: Customize it with your favorite spices, veggies, or herbs to suit your taste.
Family-Friendly: Its vibrant colors and balanced flavors appeal to both kids and adults.
Meal Prep Friendly: Perfect for making ahead, storing, or freezing for busy days.
Ingredients
1 lb (450g) ground turkey
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 lb (450g) Brussels sprouts, trimmed and halved
1 medium onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried thyme
½ tsp red pepper flakes (optional, for a slight kick)
Salt and black pepper to taste
¼ cup low-sodium chicken broth
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Ingredients: Peel and dice the sweet potatoes into ½-inch cubes. Trim and halve the Brussels sprouts. Dice the onion and mince the garlic.
Cook the Sweet Potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden. Remove from skillet and set aside.
Cook the Brussels Sprouts: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the Brussels sprouts, cut-side down, and cook for 5-7 minutes until they develop a caramelized, golden crust. Remove and set aside with the sweet potatoes.
Cook the Ground Turkey: Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat if needed.
Add Aromatics and Spices: Stir in the diced onion, garlic, smoked paprika, cumin, thyme, red pepper flakes (if using), salt, and black pepper. Cook for 2-3 minutes until the onion softens and the spices become fragrant.
Combine Everything: Return the sweet potatoes and Brussels sprouts to the skillet. Pour in the chicken broth and stir gently to combine. Let the mixture simmer for 3-5 minutes, allowing the flavors to meld and the broth to reduce slightly.
Garnish and Serve: Remove from heat, garnish with fresh parsley, and let the dish rest for 5 minutes before serving.
Tips
Cut Evenly: Dice sweet potatoes and halve Brussels sprouts uniformly to ensure even cooking.
Don’t Overcrowd the Pan: Cook the sweet potatoes and Brussels sprouts in batches if your skillet is small to achieve proper browning.
Adjust Seasonings: Taste the dish before serving and adjust salt, pepper, or spices to your preference.
Use a Large Skillet: A 12-inch skillet works best to accommodate all ingredients without overcrowding.
Deglaze for Extra Flavor: The chicken broth helps lift flavorful bits from the pan, but you can add a splash of lemon juice for a zesty twist.
Variations and Substitutions
Protein Swap: Replace ground turkey with ground chicken, beef, or plant-based crumbles for a vegetarian option.
Vegetable Variations: Add diced bell peppers, zucchini, or carrots for extra color and nutrition.
Spice It Up: Swap smoked paprika for chili powder or add a pinch of cayenne for more heat.
Grain Addition: Serve over quinoa, brown rice, or cauliflower rice for a heartier meal.
Herb Substitutions: Try fresh rosemary, cilantro, or basil instead of parsley for a different flavor profile.
Serving Suggestions
As a Main Dish: Enjoy it on its own for a complete and balanced meal that has everything you need.
With a Side: Serve it alongside a simple green salad or roasted asparagus. This adds a light and refreshing touch to your meal.
In a Wrap: Put the mixture into whole-grain tortillas or lettuce wraps. This makes for a convenient and portable lunch option that you can take anywhere.
With a Sauce: Drizzle some tahini, yogurt-based dressing, or hot sauce on top. This adds extra flavor and makes the dish even more delicious.
For Breakfast: Top it with a fried egg for a hearty breakfast skillet. This adds protein and makes for a filling start to your day.
Low-Carb Option: Reduce the sweet potatoes and add more low-carb veggies like broccoli or kale.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the sweet potatoes and Brussels sprouts up to 2 days in advance. Store them in airtight containers in the fridge.
Cook the entire dish a day ahead, refrigerate, and reheat gently on the stovetop with a splash of broth to refresh the flavors.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave, adding a splash of water or broth to prevent drying out.
Freezing
Freeze in portion-sized containers for up to 3 months.
Thaw in the refrigerator overnight before reheating. Note that Brussels sprouts may soften slightly after freezing.
FAQs
Q. Can I use frozen Brussels sprouts or sweet potatoes?
Yes, but fresh is recommended for better texture. If using frozen, thaw and pat dry before cooking to avoid excess moisture.
Q. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Ensure your chicken broth is gluten-free if you have sensitivities.
Q. Can I make this dish vegetarian?
Absolutely! Swap the ground turkey for plant-based crumbles, lentils, or crumbled tofu for a vegetarian version.
Q. How can I make it spicier?
Add more red pepper flakes, a dash of hot sauce, or fresh chopped jalapeños during cooking.
Q. What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat with a splash of broth or water to keep the dish moist. Alternatively, microwave in 30-second intervals, stirring in between.
Conclusion
In conclusion, this Sweet Potato Brussels Sprouts Ground Turkey Skillet is the ultimate combination of healthy, hearty, and flavorful.
With its vibrant colors, nutrient-packed ingredients, and one-pan convenience, it’s a go-to recipe for busy weeknights, meal prep, or even a cozy weekend dinner.
The customizable nature of this dish makes it perfect for any palate, whether you’re craving something spicy, mild, or vegetarian.
Try this recipe today, and it’s sure to become a favorite in your household!
Read More: Sweet Chili Chicken and Brussel Sprouts
Sweet Potato Brussel Sprouts Ground Turkey
Ingredients
- 1 lb 450g ground turkey
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 lb 450g Brussels sprouts, trimmed and halved
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp dried thyme
- ½ tsp red pepper flakes optional
- Salt and black pepper to taste
- ¼ cup low-sodium chicken broth
- Fresh parsley chopped (for garnish)
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 8-10 minutes until golden and tender. Remove and set aside.
- Add remaining 1 tbsp olive oil and cook Brussels sprouts, cut-side down, for 5-7 minutes until caramelized. Remove and set aside.
- Cook ground turkey in the skillet for 5-7 minutes until browned. Drain excess fat if needed.
- Add onion, garlic, smoked paprika, cumin, thyme, red pepper flakes, salt, and pepper. Cook for 2-3 minutes until fragrant.
- Return sweet potatoes and Brussels sprouts to the skillet. Add chicken broth and simmer for 3-5 minutes.
- Garnish with parsley, rest for 5 minutes, and serve.
