CHIPOTLE TURKEY & SWEET POTATO BOWL

Prep

15 Mins

Cook

25-30 Mins

Serves

Macros per serving

Calories

515

Protein

48g

Carbs

40g

Fat

15g

Ingredients

with garlic powder, smoked paprika, cinnamon,
salt, pepper, and olive oil spray, then air fry at
400°F for 12–15 minutes or bake at 425°F for ~25 minutes until crispy. cook ground turkey with diced onion until browned, then add taco seasoning, chicken broth, and tomato paste and simmer until thick and juicy. pepper, adobo sauce, roasted red pepper, lime juice, honey, and salt until smooth and creamy. between bowls, top with turkey, guacamole, pico de gallo, jalapeños if using, and drizzle generously with chipotle sauce. or portion into containers for meal prep.
For the Sweet Potatoes:
600g sweet potatoes (about 3–4 medium), cubed
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cinnamon (optional)
Salt & black pepper, to taste
Olive oil spray
For the Turkey:
1½ lbs (680g) lean ground turkey (93/7 or leaner)
1 small onion, diced
1 packet (28g) low-sodium taco seasoning
¼ cup (60ml) chicken broth
1 tbsp tomato paste
For the Creamy Chipotle Sauce:
½ cup (113g) non-fat Greek yogurt
1 chipotle pepper in adobo + 1 tsp adobo sauce
½ roasted red bell pepper (or jarred)
1–2 tbsp lime juice
½ tsp honey Pinch of salt
For the Toppings:
½ cup fresh guacamole
½ cup pico de gallo Pickled jalapeños (optional)
Fresh cilantro

5 steps

1Cook the Sweet Potatoes: Toss sweet potatoes with garlic powder, smoked paprika, cinnamon, salt, pepper, and olive oil spray, then air fry at 400°F for 12–15 minutes or bake at 425°F for ~25 minutes until crispy.
2Cook the Turkey: In a skillet over medium heat, cook ground turkey with diced onion until browned, then add taco seasoning, chicken broth, and tomato paste and simmer until thick and juicy.
3Make the Sauce: Blend Greek yogurt, chipotle pepper, adobo sauce, roasted red pepper, lime juice, honey, and salt until smooth and creamy.
4Assemble the Bowls: Divide sweet potatoes between bowls, top with turkey, guacamole, pico de gallo, jalapeños if using, and drizzle generously with chipotle sauce.
5Serve: Finish with fresh cilantro and enjoy warm, or portion into containers for meal prep. For the Sweet Potatoes: 600g sweet potatoes (about 3–4 medium), cubed 1 tsp garlic powder 1 tsp smoked paprika ½ tsp cinnamon (optional) Salt & black pepper, to taste Olive oil spray For the Turkey: 1½ lbs (680g) lean ground turkey (93/7 or leaner) 1 small onion, diced 1 packet (28g) low-sodium taco seasoning ¼ cup (60ml) chicken broth 1 tbsp tomato paste For the Creamy Chipotle Sauce: ½ cup (113g) non-fat Greek yogurt 1 chipotle pepper in adobo + 1 tsp adobo sauce ½ roasted red bell pepper (or jarred) 1–2 tbsp lime juice ½ tsp honey Pinch of salt For the Toppings: ½ cup fresh guacamole ½ cup pico de gallo Pickled jalapeños (optional) Fresh cilantro