Harissa Turkey & Roasted Sweet Potato Bowls
Ingredients
- 1 lbground turkey
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 2 tablespoonharissa paste
- 1 mediumyellow onion
- 3 clovegarlic
- ½ teaspooncumin
- 1 wholelime
- ½ cupvegetable broth
- ½ cupGreek yogurt
- ¼ cupcilantro
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Cut 1 lime in half.
Method
- 01
Preheat oven to 425°F. Cut 2 medium sweet potatoes into 3/4-inch cubes, toss with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
- 02
While potatoes roast, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add 1 lb ground turkey, breaking it up with a wooden spoon as it cooks. Cook for 5 to 6 minutes until cooked through with no pink remaining.
- 04
Stir in 2 tablespoons harissa paste and 1/2 teaspoon cumin. Cook for 1 minute, then pour in 1/2 cup vegetable broth. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.
- 05
While the turkey finishes, stir together 1/2 cup Greek yogurt with the juice of 1 lime to make a cooling dollop.
- 06
Divide roasted sweet potatoes among bowls, top with harissa turkey, a dollop of lime yogurt, and chopped cilantro. Serve immediately.
Spice Tips
Harissa brings the heat and smoke, but you can dial it up further: add 1/4 teaspoon cayenne or a pinch of red pepper flakes to the turkey mixture for extra fire. For a cooling contrast, increase the Greek yogurt dollop or use a full lime. A drizzle of hot sauce at the table lets each diner control their own spice level.