Turkey & Veggie Skillet Dinner
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Yield8-10 servings
Ingredients
- 1 large sweet potato
- 1 large onion, chopped
- 1 lb ground turkey
- 1-1/2 lbs baby bella mushrooms
- 3 tsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 3 tbsp olive oil
- 1 cup chicken broth
- 3 cups frozen peas
- 4 c cauliflower rice
- 1 tbsp tapioca starch
- 1 tbsp water
Preparation
1
- Mix the seasoning (except the tapioca starch) in a small bowl.
- Wash, peel, and chop the sweet potato into 1/2” cubes.
- Add 2 tbsp olive oil to a large skillet.
- Sauté the sweet potatoes and onions on medium heat for about 7-10 minutes until tender. Stir occasionally to cook evenly. The onions should be translucent and the sweet potatoes tender.
- Raise the heat to medium high. Add the ground turkey remaining 1 tbsp of olive oil, and half of the seasoning mixture to the pan.
- Cook the turkey for about 5 minutes until it starts to brown, breaking up the pieces as it cooks.
- Add the mushrooms, remaining seasoning, and toss to combine.
- Reduce to medium heat and let simmer for about 5 minutes until the mushroom give up their liquid. Stir occasionally to evenly brown the mushrooms.
- Add the chicken stock, peas, and cauliflower to the skillet.
- Raise the heat and bring to a simmer. Stir occasionally and let cook for about 5 minutes until everything is heated through.
- In a small bowl, combine 1 tablespoon of tapioca starch with 1 tbsp of water to make a slurry.
- Add the slurry to the skillet and mix to combine. Let cook for about 2 minutes longer to thicken the sauce.
