@snackingemily: Veggie bean and turkey skillet! Loaded with flavor, color, fiber, and protein. You can swap veggies you have on hand and spices that you like. It’s the perfect one pan weeknight dinner. 1 tbsp olive oil ½ yellow onion, chopped 2 cloves garlic, minced 1 lb ground turkey 1 tbsp chili powder 2 tsp cumin 1 tsp turmeric, garlic powder, coriander, kosher salt 1/4 tsp black pepper 1 yellow squash, sliced 1 large sweet potato, peeled and cubed 8 oz cauliflower rice 2 red peppers, chopped 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can lentils, drained and rinsed 14 oz crushed tomatoes ½ cup broth 2 cups fresh spinach ⅓ cup shredded cheese  Cilantro for garnish 1. Sauté the aromatics – Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the garlic and sauté for another 2–3 minutes until fragrant. 2. Brown the turkey and add spices – Add the ground turkey, breaking it apart with a spatula. Let it cook undisturbed for 2–3 minutes to develop color, then continue breaking it up and cooking until just browned.  3. Add vegetables – Add the yellow squash, sweet potato, cauliflower rice, black beans, spices and broth. Stir to combine. Cover, reduce heat to a simmer, and cook for 20–25 minutes, until the sweet potato is fork-tender and everything is well combined. Turn off the heat, add the tomatoes, bell peppers, lentils, and spinach, and stir. Cover and let sit for a few minutes until the spinach is wilted. Top with shredded cheese and cilantro if using, and serve warm.

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Saturday 18 April 2026 19:02:51 GMT