Southwest Turkey and Sweet Potato Skillet
with Roasted Peppers, Monterey Jack and Sour Cream- Milk
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
Ingredients: Sweet potato • Ground turkey • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
250 g
Ground Turkey
3 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
2 unit(s)
Garlic, cloves
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
6 g
Southwest Spice Blend
(May be present: Milk, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
2 unit(s)
Green Onion
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers, onions, garlic and half the Southwest Spice Blend. Cook for 5-6 min, stirring often, until tender. Season with salt and pepper.
- Transfer to plate.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp), then turkey and remaining Southwest Spice Blend to the dry pan. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add tomato sauce base. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with turkey, add 1/4 cup (1/2 cup) water, veggies and sweet potatoes. Stir to combine.
- Cook for 3-4 min, stirring occasionally, until thickened. Season with salt and pepper.
- Add cheese. Cover the pan with a lid for 1-2 min, until cheese is melted.
- Meanwhile, to a small bowl, add sour cream, 1/2 tsp (1 tsp) water and half the green onions. Stir to combine. Season with salt and pepper.
- Divide turkey and veggie mixture between plates.
- Spoon sour cream over top and sprinkle with green onions.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add beef. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
