These Baked Sweet Potato Bowls combine wholesome ingredients with big flavor. Roasted sweet potatoes serve as a tender, nutrient-dense base stuffed with seasoned ground turkey for a protein-packed meal. A spoonful of tangy salsa verde and creamy plain Greek yogurt adds bright, balanced flavor. Easy to prepare and ideal for meal prep, these bowls are satisfying, portable, and great for fueling busy days.
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 bowl
Calories: 452
Macros: 40.5g protein / 45.9g carbs / 11.3g fat (6.4g fiber)
If you track food in apps like MyFitnessPal or MacrosFirst, search for “Stay Fit Mom Baked Sweet Potato Bowls” to add this recipe to your diary.
INGREDIENTS
- Sweet potatoes (5 medium, about 7.5 oz each)
- 2 lb ground turkey (93/7)
- 1/8 cup taco seasoning
- 1/2 cup water
- 10 tbsp salsa verde
- 10 tbsp plain non-fat Greek yogurt
- Salt and pepper, to taste
Topping Ideas
- Avocado slices
- Sour cream
- Guacamole
- Cottage cheese
- Fried onions
- Chopped cilantro
- Sliced jalapeños
- Chopped red onion
- Chopped tomato
- Shredded lettuce or spinach
- Shredded cheese
- Feta cheese
- BBQ sauce
- Tzatziki sauce
- Pico de gallo
- Cranberries
If you track macros, remember to log any additional toppings you add.
Substitution Ideas
Ground turkey alternatives: ground chicken, lean ground beef (93/7), plant-based crumbles (Impossible or Beyond), or ground chicken sausage (watch seasoning and sodium).
Sweet potato swaps: roasted butternut squash, russet potatoes, roasted carrots, or roasted/mashed cauliflower for a lower-carb option.
Taco seasoning alternatives: homemade taco blend (chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper), fajita seasoning, or simply chili powder with a pinch of cumin and paprika to reduce sodium.
Salsa verde substitutes: pico de gallo, red salsa, other tomatillo salsas, or guacamole for a creamier topping.
Greek yogurt options: low-fat or non-fat plain yogurt, sour cream, unsweetened non-dairy yogurt (coconut or almond), or cottage cheese for more protein.
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MEAL PREP SUPPLIES USED
4 cup glass bowls — ideal for assembling and storing individual portions.
Half-size sheet pan — a convenient fit for arranging bowls during baking.
10.5″ fry pan — useful for cooking the seasoned ground turkey.
STORING INSTRUCTIONS
Allow bowls to cool to room temperature, cover with lids, and refrigerate for up to 5 days. Store toppings like avocado or yogurt separately when possible for best texture.
REHEATING INSTRUCTIONS
Microwave: Heat covered bowls on high for 2–3 minutes, or until heated through. Oven: Reheat at 350°F for about 10 minutes.
Freezing Instructions:
- Cool completely: Let sweet potatoes and turkey mixture cool fully before freezing to avoid sogginess.
- Assemble: Place portions in airtight containers, leaving space for expansion.
- Skip delicate toppings: Do not add yogurt, avocado, or fresh salsas before freezing — add them after reheating.
- Seal well: Use tight-fitting lids or wrap containers with plastic and foil to prevent freezer burn.
- Label: Mark containers with the date. Freeze up to 3 months.
Reheating from Frozen:
- Microwave: Thaw in the fridge or use defrost setting, remove lid, then microwave 5–7 minutes, stirring halfway for even heating.
- Oven: Thaw if possible, preheat to 350°F (175°C), remove lid, and bake 25–30 minutes until hot throughout.
More SFM Sweet Potato Meal Prep Recipes
- Sloppy Joe Bowls
- Taco Breakfast Bowls
Baked Sweet Potato Bowls
Equipment
- 5 4-cup glass bowls
- Half-size sheet pan
- 10.5″ fry pan
Ingredients
- 5 medium sweet potatoes (about 7.5 oz each)
- 2 lb ground turkey (93/7)
- 1/8 cup taco seasoning
- 1/2 cup water
- 10 tbsp salsa verde
- 10 tbsp plain non-fat Greek yogurt
- Salt and pepper
Instructions
- Preheat oven to 400°F and place 5 oven-safe containers on a sheet pan.
- Rinse sweet potatoes, poke each 3–4 times with a fork, and place one in each bowl.
- Bake about 1 hour, or until a fork easily pierces the potatoes. Remove and slice each potato in half.
- Cook ground turkey over medium-high heat with salt and pepper until no longer pink. Drain any excess grease.
- Return pan to medium-high, add taco seasoning and water, and cook 3–5 minutes until most of the water is absorbed and seasoning is well incorporated.
- Divide turkey evenly among the 5 bowls (about 1 cup each). Top each potato with 2 tbsp salsa verde and 2 tbsp Greek yogurt.
- Let cool before covering and refrigerating. Reheat in the microwave for 2–3 minutes when ready to eat.
Notes
- Stir in Greek yogurt after reheating or pack it separately to keep texture fresh.
- Find the recipe in MyFitnessPal or MacrosFirst by searching “Stay Fit Mom Baked Sweet Potato Bowls.”
Nutrition
Calories: 452 kcal,
Carbohydrates: 45.9 g,
Protein: 40.5 g,
Fat: 11.3 g,
Fiber: 6.4 g
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