Serves 4
28 min
Brussels Sprout Sweet Potato Hash
Recipe GLPR173f8e577cbb7e
A vibrant, protein-packed skillet meal combining seasoned ground turkey with roasted Brussels sprouts, sweet potatoes, and roasted red peppers, finished with a spicy-tangy sriracha-cilantro dressing. Ready in under 30 minutes and naturally gluten-free, dairy-free, and Whole 30 compliant.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound lean ground turkey
1/4 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 sweet onion, diced
1 large garlic clove, minced
1 pound Brussels sprouts, halved
1 large sweet potato, cubed
1 cup roasted red peppers in olive oil, drained and chopped
1/4 cup water
1/4 cup olive oil
5 tablespoons sriracha sauce
½ lemon Juice from 1/2 lemon
2 tablespoons fresh cilantro, chopped
Pinch of kosher salt
1/4 teaspoon black pepper
Directions
Heat a large cast iron or heavy skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces as it cooks, until no pink remains and it reaches an internal temperature of 160°F, about 5-7 minutes.
Stir in the dried oregano and red pepper flakes, mixing well to distribute the spices throughout the turkey. Cook for about 1 minute until fragrant.
Transfer the cooked turkey to a clean bowl and set aside.
Return the skillet to medium heat. Add the diced onion and minced garlic, stirring occasionally until softened and fragrant, about 2-3 minutes.
Add the halved Brussels sprouts, cubed sweet potato, drained roasted red peppers, and water to the skillet. Cover with a lid and cook for 5-7 minutes, stirring once halfway through, until the sweet potato and Brussels sprouts are tender enough to pierce easily with a fork but the sprouts maintain their bright green color.
While the vegetables cook, whisk together the olive oil, sriracha sauce, lemon juice, and chopped cilantro in a small bowl until combined. Season the dressing to taste with salt and pepper.
Return the cooked turkey to the skillet with the vegetables and stir well to combine. Drizzle the sriracha-cilantro dressing over the hash and stir until everything is evenly coated. Divide among four plates or bowls and serve immediately.
