This quick and easy Ground Turkey Skillet with sweet potatoes, black beans, corn, and tomatoes is perfect for meal prep. So filling and flavorful!
Skillet Turkey, Sweet Potatoes and Beans
This dairy-free, gluten-free winter skillet recipe is a variation of my summer ground turkey skillet but with sweet potatoes, and it has the perfect blend of protein, carbs, and fat. Also similar to these Sweet Potato Black Bean Bowls, but quicker and made in one skillet. It’s versatile, so you can switch up some of the ingredients depending on what you have, and it reheats well, so leftovers are delicious. Some healthy ground turkey recipes to try are this Turkey Taco Skillet and Cheesy Turkey Meatball Skillet.
Ground Turkey Skillet Ingredients
- Ground Turkey: Get 93% lean ground turkey.
- Onion: Chop a quarter cup of a white, yellow, or red onion.
- Tomato Paste: Sauté two tablespoons of tomato paste with the onion. Don’t know what to do with the leftover paste? Freeze it in ice cube trays to have on hand for future recipes.
- Sweet Potatoes: Peel and dice two medium potatoes into half-inch pieces.
- Black Beans: Rinse and drain canned black beans.
- Corn: Use fresh or frozen corn kernels.
- Tomato: Dice a large tomato.
- Jalapeño: Keep the seeds and ribs in the pepper for a spicier meal or remove them if you prefer mild dishes.
- Garlic: Mince one clove.
- Cilantro: Add fresh cilantro to the skillet and garnish with more. If you don’t like cilantro, omit it.
- Seasoning: Cumin, salt
- Chicken Broth: Feel free to sub vegetable broth if that’s what you have.
- Garnishes: Serve with lime wedges and sliced avocado.
How to Make This Ground Turkey Skillet
- Turkey: Brown the turkey in a large skillet set on high heat and season it with salt and cumin.
- Onions: After about five minutes, push the meat to the side and cook the onions and tomato paste for a minute.
- Remaining Ingredients: Add the sweet potatoes, beans, corn, tomato, jalapeño, garlic, and cilantro, stir in the broth, and season it with the rest of the salt and cumin.
- Simmer: Cover the skillet and cook on low for 12 to 14 minutes or until the potatoes are tender. Serve the turkey mixture with lime wedges, more cilantro, and avocado.
How to Meal Prep Turkey Skillet
This easy turkey skillet dinner is excellent for meal prep. You can dice the onion, sweet potato, jalapeño, and cilantro in advance, so most of the prep work is done when you’re ready to cook. The leftovers are great for meals throughout the week. They’ll last for four days in the refrigerator and reheat well in the microwave. You can also freeze the turkey mixture for up to three months.
- Protein: Swap turkey with lean ground sirloin.
- Tomatoes: Use canned diced tomatoes if you don’t have fresh.
- Vegetables: Add spinach or bell pepper for extra veggies.
- Make It Spicy: Top your bowl with hot sauce for an extra kick.
- Cheese: Sprinkle shredded cheddar on top.
More Ground Turkey Recipes You’ll Love:
- Skillet Ground Turkey Taco Cauliflower Rice
- Turkey and Black Bean Enchiladas
- Ground Turkey Chorizo
- Turkey Picadillo
- No-Bean Turkey and Sweet Potato Chili
Your comments are helpful! If you’ve tried this healthy Ground Turkey Skillet recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Ground Turkey Skillet with Sweet Potatoes and Black Bean
- 14 ounces sweet potato, peeled and diced 1/2 inch, from 2 medium
- 1 pound 93% lean ground turkey
- 1/4 cup chopped onion
- 2 tablespoons tomato paste
- 3/4 cups canned black beans, rinsed and drained
- 3/4 cups corn kernels, fresh or frozen
- 1 large diced tomato
- 1 jalapeño, diced
- 1 cloves garlic, minced
- 2 tablespoons chopped cilantro, plus more for garnish
- 1 1/2 teaspoon cumin
- 1 1/4 teaspoon kosher salt
- 1/2 cup chicken broth
- lime wedges, for serving
- 4 ounces avocado, sliced
- Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin.
- Cook breaking the meat up until the turkey is cooked through, about 5 minutes.
- Push the meat to the side, spray the other side with oil and add the onion and tomato paste and cook 1 minute.
- Add the sweet potato, black beans, corn, tomato, jalapeño pepper, garlic, cilantro and stir with the chicken broth.
- Add the 1/4 teaspoon salt, or to taste and the cumin.
- Mix and cover, cook low 12 to 14 minutes or until the sweet potato is tender.
- Serve with avocado, lime wedges and more cilantro.
91 comments on “Ground Turkey Skillet with Sweet Potatoes and Black Bean”
This was by far the most delicious turkey skillet I’ve ever had! Wow! I roasted diced sweet potatoes with some cinnamon and olive oil and added to the mixture and it was incredible. I made this with quinoa and topped it with cheese and greek yogurt. Phenomenal! I am making this again for sure. Thank you.
This was very easy and very delicious! The only part I changed was the tomato paste bc I didn’t have any, but I used a little bit of salsa and it turned out great. Oh, and I added some taco seasoning for extra flavor! Made about 4 servings. Which is perfect bc I will only want to eat this for a few days then change it up! Thank you for the wonderful recipes and inspiration! Helps a ton with my weight loss journey!
Delicious! I added all of the tomato paste because I didn’t wanna waste it and I filled up the empty tomato paste can with water and added that so the steam help cook the sweet potatoes sooner
Delicious! Very easy to make for lunch. Prepped on a Sunday for all week.
So good! I was missing a few ingredients but decided to try it anyways. Delicious and so easy and perfect to make for a week of lunches!
We love this!! I have made it 4 or 5 times in the past couple of months. Easy , healthy and delicious! As others suggested I do pre-cook the cut up sweet potatoes for a bit before adding them in, other than that I don’t change a thing 🙂 Thank you!
Thoroughly enjoyed this recipe for dinner tonight! I followed the recipe as written and it turned out so delicious. After dinner my adult son confessed that he hadn’t expected to like it based on how I described what I was cooking. But he said he really enjoyed it and is taking the leftovers for lunch at work tomorrow. I’ll definitely make this again! Another great recipe, Gina!
This was a hearty and satisfying dish. Paired it with wild rice and tortilla chips.
This came together so quickly. My husband loved it and had thirds! Definitely will be on the repeat at our house.
This has a lot of ingredients but came together very quickly. It was a great meal with hearty portions. I also added a poached egg to a half portion of leftovers for a quick southwestern style hash for breakfast. Very tasty.
I was making a version similar to this that was met with mixed reviews by my family, so I tried this one. It is so much better and is now a regular part of our dinner rotation! Everyone loves this recipe!
Excellent meal. I roasted the sweet potatoes added roasted sweet peppers and put 3 TBSP of mango chutney to give it some kick.
I made this because I wanted something that would be good for leftovers. I expected to like it but I LOVED it. This tastes so amazingly good!
The flavor is pretty good. A rice would be nice with it. The sweet potato takes WAY longer to cook. I cut them to the right size and mines been going for 30 minutes and is almost done.
Everyone loved this recipe. They are asking when I’ll make it next!
Added a can of Fire Roasted Tomatoes with green chilis, it was just the right heat! Delicious recipe! Five Star’s
This is delicious and easy to make, i made fresh black beans and kept them in the freezer, it also takes longer than 20 minutes that’s for sure, I guess you have to wait until the sweet potato is done but I use butternut squash instead to make it less points and just as delicious.
Easy, quick, nutritious and delicious!!
You can also freeze and have a delicious lunch/dinner on hand.
Made it this week. Comes together quickly and is delicious. This will be in my regular rotation.
Delicious! Will make it again
any suggestions for a vegetarian version of this?
perhaps swapping the turkey for white or cannellini beans?
I would try extra-firm or firm tofu, portobellos or meatless crumbles.
This is so tasty! My coworkers thought I brought it from a restaurant! Will definitely make again as a meal prep. I would say I simmered mine more like 20 min to get the potatoes cooked.
I used a whole can of beans (because who wants to have leftover canned beans?), a lot more cilantro, and a few dashes of low sodium taco seasoning for my husband who was skeptical that the dish would be too bland. It was a huge hit. I love how versatile of a recipe it is–would taste great over cauliflower rice, or with cilantro lime dressing like some of the comments suggested. We’ll definitely be making this again.
This tastes amazing! Do the calories include the avocado?
Very easy and delicious, served on top of rice and in tortillas. Can’t wait to make it again.
My husband loved this simple but flavorful dinner. We added fresh baby spinach to get more veggies.
Delicious! I added 16 oz of mushrooms, and used a 3 lb package of ground Turkey meat. Doubled spices & seasonings & tomato paste. I used one whole fresh jalapeño, and whole can of diced tomatoes, corn, and black beans. I omitted cilantro, sweet potatoes, lime, and avocados. After making scramble, I put mixture over rice. Served with corn bread muffins. This was hit with my family. Thank you Gina!
I didn’t have black beans on hand so I used cannellini beans and substituted corn for broccoli. Overall, very happy with the end result!
Very tasty! Easy to put together too
This was delicious! I will definitely make it again. Thank you for your awesome, nourishing meals!
Loved it – doubled the reccipe, so I could meal prep for the week, but now think I will have too much leftover. Curious to know if I can freeze it?
This was delicious!! I ended up leaving the skin on my sweet potato. I used some Rotel tomatoes with green chiles instead of a tomato and jalapeno. I used a bit more chicken broth (partly my fault because I didn’t turn the heat down enough, so it cooked off a little too quickly). I left the cilantro out and didn’t serve mine with avocado or lime. It was really quick and easy to throw together for lunch. Thank you for sharing.
This was really great and something I’m going to start making regularly. I left out the diced tomato since my husband isn’t a big fan. I also roasted my sweet potatoes separately and mixed them in at the end before serving.
Amazing! Doubled the recipe, ate it for Sunday dinner and leftovers for lunch the rest of the week. It gets even better reheated!
This was truly delicious, made fresh beans in my instant pot instead of canned, it makes a big difference if you don’t like the texture of beans in a can like myself, I highly recommend this recipe,I used ground chicken instead of the ground turkey, butternut squash Instead of sweet potatoes,truly delicious!
This was delicious and easy to put together. I added more onions, more tomato paste and a bit more chicken broth because it seemed a bit dry.
The recipe calls for 4 ounces avocado sliced, but the instructions don’t mention it at the end.
This was AMAZING!! So flavorful and filling! It was easy to make with minimal clean up. My 93 year old mother who doesn’t eat a lot devoured an entire serving. I’ll definitely be making this again soon and can’t wait to have the last serving for lunch tomorrow!
So glad your mom enjoyed it!
This recipe is not only easy to prepare, it’s also delicious. It has become a family favorite and we prepare it at least once a month.
Forgot my 5 star rating!
Great recipe. Easy and filling, and a lot of flavor. My husband was not excited about it at first, but his tune changed once he tasted it. Great for leftovers and meal prep. Thanks for another great recipe, Gina.. you make eating healthy fun and easy and you’ve helped me become a better cook!
This was an easy, quick option for weekly lunch prep, and it was delicious! I bought the sweet potatoes already cut to save myself some time.
Wow! This was incredibly delicious! I was cautiously optimistic with only salt and cumin, but all the other ingredients made this a very flavorful meal!!
So good! We put in on nachos. My husband wasn’t sold until we made it. Now it’s in the rotation.
Do you have to peel the sweet potatoes?
Can’t wait to try this!
Yes, definitely peel before.
How did you come to the ww points value on this recipe? Most of the ingredients are zero points
I loved this dish! Very easy to throw together, flavorful and filling with a side of roasted cauliflower. However, I wish I would have read the older comments on here before I started cooking. The sweet potatoes took much longer than the 12-15 minutes the recipe said. I think I ended up cooking it for 25-30 minutes and had to add a little more broth for a better steam effect. Regardless of the extra cook time – this recipe is still a keeper!
She is right when she says it is filling and flavorful! I just started WW and am happy I tried this recipe.
This recipe is a new favorite! I love the mix of flavors and textures. It’s so filling and tasty!
Followed recipe as described. It was easy and delicious! Thank you Gina!
I made this exactly as written except I added an extra cup of broth as I had doubled the recipe, mine did take longer to cook, I subbed butternut squash for the sweet potatoes and I made fresh beans in the instant pot, really delicious.
Such an easy meal prep recipe! I made this for this weeks lunches while I was making burgers for tonight‘s dinner.
House smells so good and I can’t keep people out of the skillet!
This recipe was delicious. I added 1/2 packet of mild taco seasoning and increased Chicken Broth to 3/4 cup. You could use this for nachos too. A keeper.
This was fantastic! I made this tonight and subbed a can of rotel for the tomatoes. I had some premade quac so I added a tbsp to the top instead of avocado. This recipe was full off flavor and very filling. Definitely going into my rotation!
So good! I substitute butternut squash for the sweet potatoes and the results are delish!
This was fantastic! Tomatoes aren’t good this time of year so I subbed a can of Rotel tomatoes. I also added 1/2 a packet of taco seasoning, a glove of garlic and some bell pepper. It was so delicious! It will definitely be in my regular rotation.
Quick, easy and above all delicious! Yum!
i made without onions/garlic because of an allergy, whole can of black beans and spinach instead of cilantro (what i had) but will make again with the cilantro as it adds better flavour. quick and easy to make!
We had this for dinner tonight, 5 stars from both of us! Served it in a bowl over a layer of kale. Easy, healthy, tasty … thanks!
This was so good!!! The combination of flavors wasn’t like anything I have had before, but it was delicious!
Glad you enjoyed it!
Fabulous recipe! Made it exactly as directed. Perfect proportion of beans and corn, too. Excellent flavors.
This was delicious! The kids loved it too! I didn’t have a tomato or jalapeño on hand so I used a can of Rotel tomatos with chilis and it worked perfectly. Definitely going to be a go to for us!
So easy to make and so tasty
Excellent flavor and healthy sources of protein and fats!
Hubby and I made this last night but with cubed butternut squash instead of sweet potatoes (because we didn’t have any) and we LOVED it.
I haven’t tried this yet but I’m impressed with your health promoting recipes full of nutrients and fiber. I’m interested in purchasing a Skinny Taste cookbook. Could you recommend your best cookbook for nutrient, fiber rich simple quick and easy meals?
Really depends on what you are looking for. I don’t have one that only focuses on fiber, if that is what you’re looking for.
This was so so good. Amazing flavors and really easy to prepare. I needed a change to my work lunch routine and this dish will be a go to from now on. I’ve got four equal portions to enjoy throughout the week!
Delicious, not expensive to make and is very filling. I added peas to the mix too. It’s very rare I don’t find a recipe that I don’t love!
Would canned diced tomatoes work?
Can this be frozen!
Im guessing it can!
This was delicious and so flavorful! Topped with some lightened up Cilantro Lime Dressing as well. Thank you for another great recipe! 😊
This was delicious and so flavorful! Topped with some lightened up Cilantro Lime Dressing as well. Thank you for another great recipe 😊
I just thawed the turkey – not sure when to add the avocado Gina? I assume it’s a garnish at the end. At least that’s how I’ll use it.
At the end : )
This was so good!! It was a hit with my husband!! We did add shredded cheese on top after it was all cooked because we are crazy cheese lovers. 🤣 Thank you for sharing!!
Tip – we also poured it over cauliflower rice on our plates, and that was good too! Just an idea if you wanted something extra!
Saw the recipe mentioned on FB. Dig into my pantry, ordered a few items from the store…along with weekly shopping stuff. Cooked it up for lunch! Perfect! It’s so good!!!
Does the sweet potato need to be fully or partial cooked before adding?
No it cooks in the skillet
I think 12-14 minutes is way too short for the sweet potato to become soft. I wish I had cooked that separately as I didn’t want the rest of it cooking so long. I’m surprised no one else commented on this? Disappointing.