This turkey sweet potato skillet is a healthy way to repurpose leftover turkey with sweet potatoes, black beans and other Mexican inspired ingredients.
1large sweet potatopeeled and chopped into cubes (about 2 cups)
1/3cupvegetable or chicken brothor substitute water
1cupleftover shredded turkeyor chicken
15ouncecan black beansdrained and rinsed
1yellow bell pepperchopped
2cupsbaby greensspinach, kale, etc.
1teaspoongarlic powder
1/2teaspooncumin
1/2teaspoonsmoked paprika
salt and pepper to taste
lime wedges for serving
avocado slices for serving
Instructions
Place avocado oil in a large skillet over medium heat.
Once hot, add onions and sweet potatoes and stir to combine. Cook for 2-3 minutes until onions have softened a bit.
Add broth (or water) to the skillet, cover and simmer on medium-low heat for 8-10 minutes until sweet potatoes are fork tender.
Remove the lid from the skillet, add the turkey, black beans, peppers and baby greens. Stir to combine and cook another 3-5 minutes until peppers have softened slightly and greens have wilted.
Add the spices, season to taste with salt and pepper. Serve hot with lime wedges and avocado.