Loaded Sweet Potato Turkey Bowls

Ingredients

• 1600 g sweet potatoes(600g)
• 21 teaspoon garlic powder(3g)
• 31 teaspoon smoked paprika(2g)
• 40.5 teaspoon cinnamon(1g)
• 50.5 teaspoon salt(3g)
• 60.25 teaspoon black pepper(1g)
• 72 second spray olive oil spray(2g)
• 8680 g lean ground turkey(680g)
• 91 small onion(70g)
• 1028 g taco seasoning(28g)
• 1160 ml chicken broth(60g)
• 121 tablespoon tomato paste(16g)
• 130.5 cup fresh guacamole(120g)
• 140.5 cup pico de gallo(80g)
• 1520 g pickled jalapeños(20g)
• 1610 g fresh cilantro(10g)
• 17113 g non-fat Greek yogurt(113g)
• 181 chipotle pepper in adobo(15g)
• 191 teaspoon adobo sauce(5g)
• 200.5 roasted red bell pepper(60g)
• 212 tablespoon lime juice(30g)
• 220.5 teaspoon honey(3.5g)

Instructions

1. 1Preheat air fryer to 400°F (200°C).
2. 2Toss cubed sweet potatoes with garlic powder, smoked paprika, cinnamon, salt, pepper, and spray with olive oil.
3. 3Air fry sweet potatoes for 12–15 minutes until crispy, or bake at 425°F (220°C) for about 25 minutes.
4. 4While sweet potatoes cook, heat a pan over medium-high heat. Add diced onion and cook until softened.
5. 5Add ground turkey to the pan and cook until browned.
6. 6Stir in taco seasoning, chicken broth, and tomato paste. Simmer until mixture thickens and is juicy.
7. 7For the sauce, blend Greek yogurt, chipotle pepper, adobo sauce, roasted red bell pepper, lime juice, honey, and a pinch of salt until smooth.
8. 8To assemble, divide sweet potatoes into bowls, top with turkey mixture, then add guacamole, pico de gallo, pickled jalapeños, and fresh cilantro.
9. 9Drizzle generously with creamy chipotle pepper sauce before serving.