This AIP-friendly turkey and sweet potato hash is a powerhouse of flavor and nourishment. Lean ground turkey provides high-quality protein, while sweet potatoes bring natural sweetness and a boost of vitamins.

Finished with tender zucchini and earthy mushrooms, this hash is perfect for a quick weeknight dinner or a hearty meal prep option. Plus, it all comes together in one pan for easy cleanup!

Whether you're following the Autoimmune Protocol or simply craving a wholesome, colorful meal, this dish delivers comfort and balance in every bite.

Ingredients

• 400g ground turkey
• 400g sweet potato
• 300g zucchini
• 150g mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh oregano or thyme, chopped
• 1 tsp turmeric powder
• 30ml extra virgin olive oil
• Sea salt to taste

Instructions

1. Peel and dice the sweet potato into small, 1cm cubes.
2. Heat 15ml of olive oil in a large skillet or pan over medium heat. Add the sweet potato cubes and cook for 10–12 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the chopped onion to the pan and cook for another 3–4 minutes until translucent. Add the minced garlic and sliced mushrooms and cook for 5 minutes until the mushrooms release their liquid and brown.
4. Push the vegetables to one side of the pan. Add the ground turkey to the empty side, breaking it up with a spoon. Season with salt, turmeric, and fresh herbs. Cook for 6–8 minutes, until browned and cooked through.
5. While the turkey cooks, dice the zucchini. Once the turkey is cooked, mix everything together in the pan. Add the diced zucchini and the remaining 15ml of olive oil. Sauté for another 4–5 minutes, until the zucchini is tender-crisp.
6. Taste and adjust seasoning with sea salt if needed. Serve the hash warm, divided between two plates.

Tips & Substitutions

• Batch cook: Make a double portion and store leftovers in the fridge for up to 3 days for quick lunches.
• Vegetable swap: Try adding chopped kale or spinach in the final minutes of cooking for extra greens.
• Flavor twist: Use rosemary instead of oregano for a more aromatic profile.

Nutrition (per recipe)

Calories: 1303 kcal

• Fat: 42g
• Carbohydrates: 100g
• Fiber: 19g
• Protein: 116g