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Prep Time: 15 mins | Cook Time: 0 mins | Serves: 6

Ingredients

• 4-6 small-medium sweet potatoes, washed and patted dry

• 2 tsp olive oil

• 1 lb lean ground turkey

• 2 tsp chili powder

• 1 can reduced sodium pinto beans, rinsed and drained

• 1 c salsa

• 1/8 tsp salt

• 1 large head broccoli, washed and cut into small florets

• 4 green onions, thinly sliced

• ½ c sliced black olives

• ½ c shredded cheddar cheese

• 6 oz reduced fat Greek yogurt (plain) or sour cream

Directions

1. Wash, pat dry, and prick each sweet potato with a fork. Microwave for 10-14 minutes, flipping halfway through, until tender throughout.

2. Heat olive oil in large skillet over medium heat. Add ground turkey and chili powder, stirring to break up the meat into small chunks. Cook turkey for about 5 minutes or until mostly cooked through. Add pinto beans and salsa, stir to combine, reduce heat to low-medium and allow to simmer for 10 minutes. Add salt to taste.

3. Wash, cut, and steam broccoli until fork tender. Prep remaining toppings.

4. Place each sweet potato in a bowl, slice down the middle and squeeze open. Add your favorite toppings, serve, and enjoy!

Nutrition: (per serving) Calories: 376 kcals | Total Fat: 13 g | Saturated Fat: 4.6 g | Sodium: 573 mg | Carb: 38 g | Protein: 26 g | Fiber: 7.7 g.

In the Kitchen | November 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org