Ground turkey and sweet potatoes are mixed with corn and black beans and coated in a delicious southwest spice mix. All served over rice or quinoa and drizzled with the most amazing chili lime crema.
In a skillet that has a lid, over medium heat, add 2 tablespoon of oil and ½ cup water. Pour in the sweet potatoes. Prop the lid on the skillet so it has some venting. Simmer for 10 minutes. Remove the lid and then sauté for another 5 minutes. The potatoes should be slightly browned and fork tender at this point.Remove to a plate and set aside.
To the now empty skillet add 1 tablespoon of oil and the ground turkey. Sauté over medium heat, crumbling, for about 5 minutes.If your turkey releases a lot of juice or grease, drain before moving on.
Add the onions, peppers and garlic to the turkey and sauté another 5 minutes.
Now add the sweet potatoes, all the seasonings, corn, and black beans to the turkey/pepper mixture. Warm through for 2 minutes.
Meanwhile whisk together all the ingredients for the chili lime crema. Set aside.
Serving
In a large bowl lay down 1 cup of rice or quinoa, top with they sweet potato turkey mixture, drizzle on a generous amount of chili lime crema, and finish with a sprinkle of tomatoes and cilantro. Enjoy!
Notes
Some Awesome Variations on this recipe:
Use ground beef instead of ground turkey.
Sub in pinto beans for black beans, or use both if you really love beans.
Add fresh chopped jalapenos for a little kick. Add them in when you sauté the turkey/onions/garlic/peppers.
Make it meatless and take out the turkey all together.
If sweet potatoes aren't your jam, leave them out and increase the beans and corn.
Top the bowl with a little guacamole or chopped fresh avocado.
Add a 4oz can of chopped green chilies to add another layer of flavor. Add them in when you sauté the turkey/onions/garlic/peppers.
Omit the rice and serve as a salad over lettuce tossed with your favorite southwest dressing or salsa.
Wrap it up in a tortilla for a sweet potato and turkey burrito.