Ingredients

• 4 medium sweet potatoes (approx. 250g each)
• 500g lean ground turkey
• 1 can (400g) black beans, rinsed and drained
• 1 can (200g) sweet corn, drained
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Juice of 1 lime

Instructions

1. 1.Preheat your oven to 200°C (400°F). Scrub the sweet potatoes, pat them dry, and pierce them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender all the way through.
2. 2.While the potatoes are baking, heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped red onion and cook for 3-4 minutes until softened.
3. 3.Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes.
4. 4.Drain any excess fat from the skillet. Stir in the diced bell peppers, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes until the peppers are tender-crisp.
5. 5.Add the rinsed black beans and drained corn to the skillet. Stir everything together and cook for 2-3 minutes until heated through. Squeeze the lime juice over the mixture and stir.
6. 6.Once the sweet potatoes are cooked, slice them open lengthwise and gently fluff the inside with a fork.
7. 7.For serving, spoon a generous amount of the turkey and vegetable mixture into each sweet potato. For meal prep, allow the potatoes and the filling to cool completely before storing them in separate airtight containers in the refrigerator for up to 4 days.

Nutrition Information

Why this recipe