Name: Sweet Potato and Turkey Skillet for Recovery
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Healthy American
Ingredients: ¼ tsp black pepper; ½ tsp salt; ½ tsp chili powder; 1 lb lean ground turkey (93% lean or higher); 1 medium onion, diced; 1 red bell pepper, diced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 yellow bell pepper, diced; 2 large sweet potatoes, peeled and diced into ½-inch cubes; 2 tbsp olive oil; 3 cloves garlic, minced; 3 cups fresh baby spinach; Optional: fresh lime wedges, chopped cilantro or parsley for garnish

This hearty sweet potato and turkey skillet is a perfect post-calisthenics recovery dinner! Lean ground turkey, nutrient-dense sweet potatoes, colorful bell peppers, spinach, and warming spices come together in one pan for a high-protein, anti-inflammatory, balanced meal that supports muscle repair and replenishes energy stores.

Why You’ll Love This Recipe

This sweet potato and turkey skillet is the ultimate healthy dinner idea for calisthenics athletes focused on recovery and lean muscle building. It combines lean, high-quality protein from ground turkey to repair micro-tears from pull-ups, dips, and handstands, with complex carbs from sweet potatoes to restore glycogen and provide sustained energy. The colorful vegetables deliver vitamins, minerals, and antioxidants to reduce inflammation and speed up recovery, while the one-pan method makes it incredibly easy and cleanup a breeze. It’s naturally gluten-free, dairy-free, macro-balanced, and packed with flavor from garlic, paprika, and cumin—no boring diet food here! Quick to prepare, satisfying, and leaves you feeling nourished and ready for your next training session. This skillet will quickly become your go-to post-workout dinner that tastes amazing and helps you train harder and recover faster!

Recipe Tips and Tricks

Dice sweet potatoes into small, even cubes for faster cooking and better texture.
Use a large skillet so everything cooks evenly without steaming.
Don’t overcrowd the pan—cook turkey and sweet potatoes in batches if needed for better browning.
Add spinach at the very end so it wilts but stays vibrant green.
Taste and adjust seasoning before serving—add extra paprika or a pinch of red pepper flakes for more flavor.
Top with fresh herbs and a squeeze of lime right before eating for brightness.

Yield: 4 Servings

Sweet Potato and Turkey Skillet for Recovery

Lean turkey & sweet potato skillet—high-protein, anti-inflammatory recovery dinner perfect for calisthenics athletes!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
½ tsp salt
½ tsp chili powder
1 lb lean ground turkey (93% lean or higher)
1 medium onion, diced
1 red bell pepper, diced
1 tsp ground cumin
1 tsp smoked paprika
1 yellow bell pepper, diced
2 large sweet potatoes, peeled and diced into ½-inch cubes
2 tbsp olive oil
3 cloves garlic, minced
3 cups fresh baby spinach
Optional: fresh lime wedges, chopped cilantro or parsley for garnish

Instructions

Prep everything! Dice the sweet potatoes into small, even cubes, chop the bell peppers and onion, mince the garlic—this makes cooking super smooth!
Heat the skillet! Warm 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Cook the turkey! Add the ground turkey, breaking it up with a spoon—cook 5–7 minutes until browned and no pink remains. Season with salt, pepper, smoked paprika, cumin, and chili powder.
Remove turkey! Transfer the cooked turkey to a plate and set aside—keep those flavorful bits in the pan!
Sweet potato time! Add the remaining 1 tbsp olive oil to the skillet, then toss in the diced sweet potatoes. Cook 8–10 minutes, stirring occasionally, until they start to soften and get golden edges.
Add the veggies! Stir in the diced onion, bell peppers, and minced garlic—cook 4–5 minutes until vegetables are tender-crisp and fragrant.
Bring it back together! Return the cooked turkey to the skillet and mix everything well—let the flavors marry for 2 minutes.
Add the spinach! Toss in the fresh baby spinach and stir gently until it wilts beautifully (about 1–2 minutes).
Taste and adjust! Give it a quick taste—add more salt, pepper, or a squeeze of lime if you like extra brightness.
Serve with pride! Divide into bowls, garnish with fresh cilantro or parsley and a lime wedge—dig in and feel your body recovering with every delicious bite!

Notes

Delivers ~30–35g protein and balanced macros per serving—ideal for post-calisthenics recovery.
Naturally gluten-free, dairy-free, and packed with anti-inflammatory ingredients.
Perfect for meal prep: Make a double batch and reheat throughout the week.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 106Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 149mgCarbohydrates 7gFiber 4gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Lean ground turkey: Excellent lean protein source (about 20–25g per 4 oz serving) with low fat—choose 93% lean or higher for muscle-building without excess calories.
Sweet potatoes: Nutrient-dense complex carbs rich in beta-carotene, vitamin C, potassium, and fiber—great for glycogen replenishment and reducing muscle soreness.
Bell peppers & spinach: Packed with vitamins A, C, K, folate, and antioxidants to support immune function and recovery.
Garlic & onion: Provide anti-inflammatory compounds and depth of flavor.
Spices (paprika, cumin, chili powder): Add warmth, smokiness, and blood-flow-enhancing benefits without added calories.
Olive oil: Healthy monounsaturated fat for cooking and joint health.

Variations and Substitutions

Higher protein: Add a can of black beans or chickpeas for extra plant-based protein.
Different protein: Swap turkey for ground chicken, lean beef, or plant-based crumbles for vegetarian version.
Lower carb: Reduce sweet potato and add more spinach, zucchini, or cauliflower.
Spicy version: Add diced jalapeño, red pepper flakes, or hot sauce.
Extra veggies: Toss in broccoli, mushrooms, or zucchini for more volume and nutrients.
Mediterranean twist: Use oregano, feta (if not dairy-free), and olives.
Sweet potato swap: Use regular potatoes or butternut squash.

Storage Options

Store cooled skillet in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to revive moisture. Freezes beautifully for up to 2 months—thaw overnight in the fridge and reheat slowly.