2 min read

Turkey, kale, & sweet potato skillet

I haven't posted a recipe in quite awhile, but I wanted to share a meal that been in frequent rotation for the DeVries family lately. It's fast, satisfying, served in a bowl, and colorful, and these are a few of my favorite things. Also, the heat index in Austin today is like, 108 degrees, so....the less time I spend heating up the kitchen, the better.

Turkey, Kale, & Sweet Potato Skillet

modified from Primavera Kitchen

  • 2 T avocado or olive oil
  • 1 lb ground turkey
  • a few handfuls of kale, chopped + stems removed (spinach or other dark leafy greens would also work)
  • 1 large sweet potato, peeled and chopped into small(ish) cubes
  • 1/2 onion, chopped
  • 1/4-1/2 cup chicken broth (water is okay too)
  • 1/2 tsp garlic powder or 1 garlic clove, minced
  • 1-2 teaspoons smoked paprika to taste
  • 1/2 tsp dried red chili flakes
  • sea salt, to taste
  • parsley, dried or fresh
  • shredded mozzarella cheese, optional for serving


  1. Chop all veggies in advance. Things will proceed quickly once you heat up the pan.
  2. Heat a large, deep skillet over medium heat and add oil until hot. Add turkey and garlic/garlic powder and break it up, stirring frequently, until browned.
  3. Add onions and saute until slightly soft.
  4. Add kale, sweet potato, salt, spices, and broth or water to skillet (the extra liquid speeds the cooking of the kale and sweet potato). Mix well and cover.
  5. Check doneness of sweet potato every minute or so, stirring, until they are fork tender. Add more salt to taste, if needed. I usually add another sprinkle of smoked paprika here too. Once the potatoes are cooked, add parsley.
  6. Remove from heat, serve into bowls (add cheese if you're into that) and enjoy your one-bowl meal with a side of your favorite crackers.


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