Category: Main Dishes
Yield: 4-8 servings
Ingredients
4 large sweet potatoes baked (or substitute russet potatoes), see below
1 tablespoon olive oil
1 lb ground turkey
1/2 white onion, diced
3 cloves garlic, minced
1 teaspoon turmeric
1 bunch kale, diced
1 cup chopped vegetable of your choice* (examples: peppers, squash, broccoli)
1 15.5oz can black beans, no salt added, drained and rinsed
Salt and pepper to taste
Cilantro, chopped for garnish (optional)
Salsa to serve (optional)
* Be sure to chop all vegetables into even sizes for even cooking.
Instructions
- Heat the oil in a large skillet over medium high heat. Add in the turkey and break apart using a wooden spatula. Once it starts to brown add in the garlic, onion, turmeric, salt and pepper.
- Add the kale, chopped vegetables, and beans. Continue to cook until all of the turkey has browned and the vegetables are starting to soften.
- Slice the potatoes lengthwise and fluff the middle of the potatoes. Stuff with the turkey and vegetable mixture, top with cilantro and serve with salsa.
To bake the potatoes:
In an oven:
- Preheat oven to 400 °F.
- Prick potatoes with a fork several times. Wrap each potato loosely in aluminum foil.
- Place potatoes on a baking sheet and bake for 45-50 minutes, until fork tender.
In the microwave:
- Prick the potatoes with a fork several times. Place on a plate.
- Cook on full power in the microwave for 5 minutes. Turn over and continue to cook for 5 more minutes.