- #high-protein
Turkey Chorizo Sweet Potato Breakfast Hash
Ground turkey (93/7) seasoned like chorizo, cooked with sweet potato and black beans, and topped with Greek yogurt instead of sour cream. That's 32g protein per serving. It reheats well for weekday breakfasts and also works as lunch.
by John at Baisics
Ingredients
- 454 g 93/7 ground turkey
- 400 g Sweet potato, peeled and cut into 1/2-inch dice
- 240 g Black beans, canned, drained and rinsed
- 1 tbsp Extra-virgin olive oil
- 150 g Yellow onion, diced
- 150 g Red bell pepper, diced
- 200 g 2% plain Greek yogurt (for topping)
- 2 tsp Smoked paprika
- 1 tbsp Ancho chile powder
- 1 tsp Ground cumin
- 1 tsp Dried Mexican oregano
- 3 cloves Garlic, minced
- 1 tbsp Apple cider vinegar
- 1 tsp Kosher salt
Instructions
- 1
Heat the olive oil in the skillet over medium-high heat. Add the sweet potato and 1/2 tsp salt. Cover and cook 8 minutes, stirring once.
- 2
Uncover and add the onion and bell pepper. Cook 5 minutes, until the potatoes are browned at the edges and fork-tender.
- 3
Push everything to the sides. Add the turkey to the center with the paprika, ancho, cumin, oregano, garlic, and remaining salt. Break it up and cook 6–7 minutes, until no pink remains.
- 4
Stir in the vinegar and black beans. Cook 2 minutes, until the beans are hot.
- 5
Divide among 4 containers. Top each with 50g Greek yogurt when you serve it. It replaces sour cream and adds about 5g protein per serving.
- 6
Keeps 4 days refrigerated. Reheat 2 minutes in the microwave, and add the yogurt after reheating.