sweet potato + turkey taco bowls

Always in the mood for sweet potato and Mexican.  Such an ideal combination of sweet and spicy.


  • 1 cup uncooked rice of choice
  • 2 tbs olive oil
  • 1 small onion, diced
  • 1 yellow bell pepper, seeded & diced
  • 2 cloves garlic, minced
  • 1 lb ground turkey
  • 1 (15 oz) can fire roasted tomatoes
  • 1 cup low sodium chicken broth
  • 2 medium sweet potatoes, cubed
  • 1 tbs chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • Optional Toppings:  Shredded Mexi Blend cheese, scallions, sour cream, guacamole*


Cook rice as per instructions on package.

In a large skillet, heat the oil on medium high.  Once hot, add the onion and bell pepper and saute until softens – about 3-4 minutes.  Stir in the garlic until fragrant – about 30 seconds.  Add the turkey, and using a wooden spoon, break up the meat until no longer pink – about 5-7 minutes.  Mix in the tomatoes, chicken broth, sweet potatoes and season with the spices and salt and pepper to taste – adjust seasonings if you have a spicier palate.  Bring to a boil then lower heat to a simmer.  Allow to cook, uncovered, until sweet potato cubes are just fork tender – about 15 minutes.  Stir occasionally.

Yields 4 servings.

*Omit any optional cheeses and sour cream to make this dish Dairy Free.

…delicious happens

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