Description
A hearty and healthy Ground Turkey Sweet Potato Bake featuring tender roasted sweet potatoes, sautéed ground turkey, and zucchini, all combined and topped with melted parmesan cheese for a flavorful, comforting meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground turkey
- 2 medium sweet potatoes
- 2 small zucchini
Spices and Cheese
- 2/3 cup shredded parmesan cheese
- 1 1/2 tsp garlic powder
- 1 tsp rosemary
- Salt & pepper, to taste
Oils
- 5 tbsp olive oil
Instructions
- Preheat Oven: Set the oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes. Place them in a large baking dish, then toss with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp rosemary, salt, and pepper to taste.
- Roast Sweet Potatoes: Bake the sweet potatoes in the oven for 30 minutes until they begin to soften and become lightly browned.
- Brown Ground Turkey: While the sweet potatoes roast, brown the ground turkey in a pan over medium heat. Sauté using 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp rosemary, salt, and pepper to taste until cooked through and browned.
- Prepare Zucchini: Chop the zucchini by slicing it and then quartering the slices for evenly sized pieces.
- Combine Ingredients: Remove the sweet potatoes from the oven and add in the cooked ground turkey and chopped zucchini. Mix them thoroughly to combine all ingredients evenly.
- Bake Combined Mixture: Return the baking dish to the oven and bake the mixture for an additional 10 minutes to cook the zucchini and meld flavors.
- Add Olive Oil and Cheese: Remove from the oven, drizzle the remaining 2 tbsp olive oil over the mixture, stir gently to combine, then evenly sprinkle the shredded parmesan cheese on top.
- Final Bake: Bake once more for 10 minutes until the cheese melts and becomes slightly golden and bubbly, completing the dish.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- For extra flavor, add fresh herbs like thyme or oregano along with the rosemary.
- Check seasoning before the final bake and adjust salt and pepper as needed.
- Make sure to cut zucchini into uniform pieces for even cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
