Turkey and Sweet Potato Skillet

Instructions

1. Step 1

   Prepare the sweet potato, onion, bell pepper, and garlic as described in the ingredient list.

   Timer: 8 min (fixed)

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 500.0 gr Ground Turkey, 30.0 ml Olive Oil

   Cookware: Large skillet with lid, wooden spoon

3. Step 3

   Add the onion and bell pepper. Cook over medium heat, stirring occasionally, until they begin to soften.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 150.0 gr Onion

   Cookware: Large skillet with lid, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, paprika, cumin, salt, and black pepper. Cook until fragrant and the tomato paste is evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 4.0 gr Paprika, 6.0 gr Salt, 30.0 gr Tomato Paste

   Cookware: Large skillet with lid, wooden spoon

5. Step 5

   Add the sweet potato and chicken broth. Stir well and bring the liquid to a simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml Chicken Broth, 600.0 gr Sweet Potato

   Cookware: Large skillet with lid, wooden spoon

6. Step 6

   Cover the skillet, reduce to low heat, and cook until the sweet potato is nearly tender, stirring once midway through.

   Timer: 14 min (fixed)

   Cookware: Large skillet with lid, wooden spoon

7. Step 7

   Uncover and stir in the spinach. Cook over medium heat until wilted, the sweet potato is tender, and the turkey reaches at least 74°C internally.

   Timer: 3 min (fixed)

   Ingredients used: 100.0 gr Baby Spinach

   Cookware: instant-read thermometer, Large skillet with lid, wooden spoon