Sweet Potato Ground Turkey and Kale Skillet with Honey Goat Cheese
This Sweet Potato, Ground Turkey and Kale Skillet with Honey Goat Cheese is light, flavorful, and on your dinner table in just 30 minutes!JUMP TO RECIPE
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Looking for an easy, healthy dinner for a busy weeknight? This Sweet Potato, Ground Turkey and Kale Skillet with Honey Goat Cheese skillet’s got you covered!
This recipe came to me on a night where the devil on my shoulder wanted to order Chinese (we were tired), but the angel on my shoulder said “I thought we said we weren’t eating that crap anymore?”
So good triumphed over evil (for this particular weeknight, anyway), and armed with a huge bag of kale, a couple sweet potatoes and some lean ground turkey that was lurking in the freezer, I got to work.
With just a few aromatics, and some key spices this light dish packs some seriously delicious flavor, ESPECIALLY when you top your bowl with a bit of crumbled honey goat cheese. All you need is:
- Butter and olive oil (or just olive oil, if you prefer)
- Lean ground turkey
- A bell pepper (I like the red, yellow or orange ones for this, as they are a bit sweeter)
- A regular old onion
- 2 good sized sweet potatoes
- a handful of spices you most likely already have in your spice rack
- A big ol’ helping of chopped kale
- Delightfully tart and creamy goat cheese (I am a huge fan of the honey variety, but any goat cheese will do)
The recipe is super easy to pull together, and maybe even the feel good meal of the year (week)? You be the judge!
For more easy dinner ideas, visit my dinners page!
Sweet Potato, Ground Turkey and Kale Skillet with Honey Goat Cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium orange or red bell pepper, chopped fine
- 1 small onion, chopped fine
- 2 medium sweet potatoes, cut into 1/4" cubes and par-boiled (see instructions)
- 1/2 lb lean ground turkey*
- 1/2 tsp garlic powder
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 1/2 tsp red pepper flakes
- 1/2 lb chopped kale*
- 3 cloves garlic, finely chopped
- 1/3 cup low sodium chicken stock
- 1/4 cup crumbled honey goat cheese*
- Cut sweet potatoes into 1/4” pieces, transfer to a small saucepan, cover with water and bring to a boil. Reduce heat to medium and simmer until easily pierced with a fork, about 6-8 minutes. Drain and se aside. 2. While the potatoes par-boil, heat olive oil in a large, deep frying pan over medium heat and add peppers and onions. Season with salt and peppers, toss to coat in olive oil, and continue to cook, stirring occasionally until translucent and slightly softened, about 5 minutes. 3. Add potatoes, season with salt and pepper and cook 3-5 minutes more, until potatoes are softened and onions and peppers are cooked through. 4. Move sweet potatoes, onions and peppers to outer edges of pan. Add butter to center of pan, and once melted, add ground turkey. 5. Season turkey with salt and pepper to taste, garlic powder, oregano, basil, and red pepper flakes. Continue to cook, breaking up into small pieces with a wooden spoon or spatula until all turkey is cooked through. 6. Once turkey is fully cooked, stir all ingredients to combine, and add the kale to the top. Add chicken stock, reduce heat to low, and cover. 7. Continue cooking covered on low heat for 5-7 minutes, stirring occasionally, until kale is well cooked/wilted. 8. Bring heat back to medium, stir in garlic and cook until fragrant, about 1 minute. Remove from heat and divide among 4 plates/bowls. 9. Divide goat cheese into 4 equal portions, and top each portion with crumbled honey goat cheese.
This recipe calls for turkey, but would also taste great with ground chicken, or ground Italian sausage.
The kale adds great flavor and heft to this dish, but you could also sub in fresh baby spinach. Just reduce the cooking time to 2-3 minutes after adding with the chicken stock instead of 5-7 minutes.
I am a huge fan of honey goat cheese, and love the tart/sweet flavor it brings to this dish- but you could sub in regular goat cheese, or even feta for this dish and both would be great!
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