Description
Here is one of my favorite ground turkey recipes! Savory, punchy, and full of bold flavor, roasted sweet potatoes are filled with gochujang-spiced ground turkey. Quick and easy, this high-protein, high-fiber dinner satisfies! Adapted from Bon Appétit. If you multitask, the recipe can be made in roughly 35 minutes.
Ingredients
- 3 medium sweet potatoes- cut in half lengthwise, skin on
- salt to coat the sweet potatoes *see notes
- 1 large shallot, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 pound ground turkey (or sub ground chicken, ground pork, ground beef, vegan substitute such as: Beyond Beef or Impossible Beef)
- 3 tablespoons gochujang chili paste (adjust to taste, gochujang can vary in spice levels)
- 1 1/2 tablespoons soy sauce- low sodium preferred
- 2 teaspoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 green onions, finely sliced
- Garnish (optional) -roasted peanuts, sesame seeds, fresh cilantro, sriracha or chili crisp.
Instructions
- Preheat the oven to 400°F.
- Bake the sweet potatoes. Brush or spray olive oil on both sides of the sweet poatoes, and place cut side down on a parchment lined baking sheet. Rub skin with salt. Roast in the oven for 20-30 minutes or until fork-tender. (See notes.)
- Stir fry the filling. In a large skillet, saute shallots, garlic, and ginger in avocado oil over medium heat for 2-3 minutes until fragrant. Add the ground turkey, breaking it up with a spatula as it cooks, and sauté until just cooked through and no longer pink. Add in gochujang paste, soy sauce, honey, rice vinegar, and sesame oil. Mix thoroughly together. Taste and add salt or more soy if needed. Turn the heat off and add green onions. If your ground turkey is very lean, a splash of olive oil will help.
- Fill the Sweet potatoes. When sweet potatoes are tender, flip them right side up, season the flesh with salt and pepper using a fork to fluff a bit. For extra richness, add a pat of butter. Place generous scoops of filling on top of the sweet potatoes.
- Garnish with more scallions, cilantro, optional roasted peanuts, and sesame seeds. For more heat, drizzle with chili crisp or sriracha.
Notes
Feel free to roast whole sweet potatoes using this salt-baked method. ( This will increase baking time) For coating the sweet potato skins, use a fine sea salt, such as fine-ground Celtic sea salt, Himalayan pink salt, or a mineral-rich salt like Baha Gold.
Baking time greatly depends on the type and size of your sweet potatoes. Halving them reduces the time here!
We used Sempio Organic brand of gochujang paste.
Assemble ahead of time and simply reheat when ready to serve. To reheat: Cover and warm in a 350°F oven until heated through (about 15–20 minutes).
Leftovers are delicious! Store in a sealed container in the refrigerator for up to 4 days. Highly recommend doubling the filling to use in tacos, bowls, or freeze for later (up to 3 months)
Nutrition
- Serving Size: Half sweet potato, filled
- Calories: 213
- Sugar: 5.7 g
- Sodium: 260 mg
- Fat: 9.7 g
- Saturated Fat: 2 g
- Carbohydrates: 15.7 g
- Fiber: 2.1 g
- Protein: 16.1 g
- Cholesterol: 52.2 mg
