Recipe

Wholesome Ground Turkey Recipe

A healthy, one-pan ground turkey skillet with sweet potatoes, peppers, and a bright lime-yogurt sauce. Weeknight-friendly, meal-prep ready, and big on flavor.

By Matt Campbell

•

4.8

A real photo of a cast iron skillet filled with seasoned ground turkey, roasted sweet potato cubes, bell peppers, and wilted spinach, finished with a drizzle of creamy lime yogurt sauce

Jump to Recipe

If you have ground turkey in the fridge and zero patience for a sink full of dishes, this one is for you. We are making a wholesome ground turkey skillet that hits all my favorite notes: crisp edges on the meat, cozy carbs from sweet potatoes, a little veggie crunch, and a sauce that makes everything taste like you planned ahead.

Ground turkey gets a bad rap because it can go from “healthy” to “sad” fast. The fix is simple: high heat, proper seasoning, and one small but mighty sauce to pull it all together. This recipe keeps ingredients accessible, keeps the steps clear, and gives you plenty of room to taste and adjust as you go.

A real photo of a wooden cutting board with diced sweet potato, sliced bell peppers, minced garlic, and a small bowl of spices ready for cooking

Why It Works

Filling and balanced: Lean protein, colorful veggies, and sweet potatoes for a satisfying meal.
Big flavor without fuss: Smoked paprika, cumin, and garlic build depth fast.
Great texture: Proper browning gives you those savory crisp bits that make you pause mid-bite.
Meal-prep friendly: Holds up beautifully for lunches and reheats well.
Customizable: Make it spicy, go dairy-free, swap veggies, or turn it into tacos or bowls.

Pairs Well With

Simple Cilantro Lime Rice
Fluffy rice that soaks up the sauce.
Roasted Broccoli with Lemon
Crisp edges and brightness on the side.
Easy Black Beans
Extra fiber and a cozy, pantry-friendly add-on.
Quick Cucumber Salad
Cool, crunchy contrast for the warm skillet.

Storage Tips

Refrigerate: Store the turkey and veggies in an airtight container for up to 4 days. Keep the lime yogurt sauce separate if possible so everything stays fresh and bright.

Freeze: Freeze the turkey mixture (without the sauce) for up to 2 to 3 months, with 2 months being best for peak quality. Thaw overnight in the fridge.

Reheat: Warm in a skillet over medium heat with a splash of water or broth, or microwave in 45-second bursts, stirring between. Add the sauce after reheating.

Common Questions

How do I keep ground turkey from drying out?

Two things: do not overcook it, and do not skip getting a little color. Browning is mostly for flavor and faster cooking. Cook just until it reaches 165°F (74°C), then stop. The sauce also helps a lot.

Can I use ground chicken or ground beef instead?

Yep. Ground chicken works the same way. Ground beef (80 to 90 percent lean) will be richer, so you may want a little extra lime juice or a pinch more salt to balance it.

Is this recipe spicy?

As written, it is mild. If you want heat, add chili powder, a diced jalapeño with the peppers, or a pinch of cayenne in the spice mix.

Can I make it dairy-free?

Swap the Greek yogurt for a dairy-free plain yogurt, or make a quick lime-tahini drizzle (tahini, lime juice, water, salt, garlic powder). You can also do a quick mayo-lime sauce if that is more your vibe.

What can I serve it over?

Rice, quinoa, cauliflower rice, shredded lettuce for a salad bowl vibe, or warmed tortillas for quick tacos.

Can I make the sauce ahead?

Yes. The lime yogurt sauce keeps well in the fridge for 3 to 4 days. Stir before serving and add a splash of water if it thickens.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal, cast iron or nonstick) with lid (or a sheet pan to cover)
Cutting board and sharp knife
Mixing bowl (for the sauce)
Measuring spoons
Spatula or wooden spoon
Optional but helpful: instant-read thermometer (for 165°F)

I started making versions of this skillet when I was in my “learn by doing” phase, the era where I cared less about fancy technique and more about food that showed up for me on a Tuesday. Ground turkey was cheap, fast, and easy to mess up, so I treated it like a challenge. The breakthrough was realizing it needs confidence: crank the heat, let it get some color, then hit it with something bright and creamy at the end. This recipe is basically my weeknight proof that “healthy” can still taste like you meant it.

Wholesome Ground Turkey Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes (about, depending on dice size)

Total Time 35 minutes

Servings 4

Ingredients

For the skillet

1 tablespoon olive oil, plus more as needed
1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 2 to 2 1/2 cups)
1 red bell pepper, diced
1 small yellow onion, diced
3 cloves garlic, minced
1 pound ground turkey (93% lean recommended)
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
3/4 teaspoon kosher salt (use a pinch for the potatoes first), plus more to taste
1/2 teaspoon black pepper
2 cups baby spinach
1/2 cup low-sodium chicken broth or water (for steaming the sweet potato)
1 tablespoon lime juice (for finishing)

For the lime yogurt sauce

1/2 cup plain Greek yogurt
1 tablespoon lime juice (plus more to taste)
1 teaspoon honey or maple syrup (optional, for balance)
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 to 3 tablespoons water, to thin as needed

Optional toppings

Chopped cilantro
Sliced avocado
Pickled red onions
Crumbled feta (if you want it extra cozy)

Instructions

Mix the sauce. In a small bowl, whisk together Greek yogurt, lime juice, honey (if using), garlic powder, salt, and enough water to make it drizzleable. Taste and adjust. More lime for zip, more salt for punch. Set aside.
Start the sweet potato. Heat a large skillet over medium-high heat. Add olive oil, then add the diced sweet potato and a pinch of salt (from your measured salt). Cook for 3 to 4 minutes, stirring occasionally.
Steam to soften. Add the broth or water, cover with a lid (or a sheet pan if you do not have a lid), and cook 5 to 6 minutes until the sweet potatoes are mostly tender. Uncover and let any extra liquid cook off.
Add the veggies. Stir in onion and bell pepper. Cook 3 to 4 minutes until the onion starts to turn translucent. Add garlic and cook 30 seconds, just until fragrant.
Brown the turkey. If the skillet looks dry, add a small splash of oil. Make a little space in the center and add the ground turkey. Let it sit undisturbed for 2 minutes so it can brown, then break it up and cook until it reaches 165°F (74°C), about 5 to 6 minutes.
Option if your pan is crowded: If you cannot get good browning because the skillet is packed, scoop the veggies and sweet potatoes onto a plate, brown the turkey, then stir everything back in.
Season like you mean it. Sprinkle in cumin, smoked paprika, oregano, the remaining measured salt, and pepper. Stir and cook 1 minute so the spices bloom in the heat.
Finish with greens and lime. Add spinach and stir until just wilted, about 1 minute. Turn off the heat and squeeze in 1 tablespoon lime juice.
Serve. Spoon into bowls and drizzle with the lime yogurt sauce. Add cilantro, avocado, or pickled onions if you are feeling fancy on a weeknight.

Nutrition information is estimated.

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