Sweet Potato Bowl

This easy sweet potato bowl is filled with tender sweet potatoes, flavorful sautéed kale and Asian flavored sweet and spicy ground turkey. It’s a hearty skillet meal that you can make in less than 20 minutes. The perfect healthy dinner for busy week day meals and is high protein too!

You might also like this keto sushi bowl recipe or this burrito bowl.

Last year I made some air fryer roasted sweet potatoes and with leftovers I ate it with some sausage and spinach. The combination was delicious so that is what inspired today’s post for this high protein sweet potato bowl recipe. This skillet meal only took 20 minutes so no oven needed!

Today I used a sweet and spicy Asian sauce long with ground turkey and hearty chopped kale and it just went so well with the creamy sweet potatoes. This is a good dish for meal prepping. I froze portions for a quick and healthy lunch and had the rest for my dinner. 

Recipe ingredients and substitutions.

The recipe ingredients I used were sweet potatoes, ground turkey, kale, soy sauce, brown sugar sweetener and garlic crunch chili oil.

• sweet potatoes – if for some reason you do not or don’t have sweet potatoes you could also use delicata squash, butternut squash or acorn squash which are similar in consistency and taste.
• ground turkey – I used because I could not find ground chicken which you can also use. You could also use ground beef, breakfast or flavored sausage, etc. The turkey and chicken are low in calories and fat so I used that. If you are vegetarian you can try soy crumbles or maybe some crispy baked tofu.
• kale – I love the heartiness of kale as a green leafy vegetable. However if you don’t like it you can substitute with spinach or your favorite greens. Try some bok choy or Asian cabbage if you can find it.
• brown sugar sweetener – I like to use sugar free substitutes but you can just use regular brown sugar or coconut sugar will work.
• chili crunch oil – I love this ingredient as it’s full of spices and oil. I use it a lot in my Asian recipes and it’s becoming a very accessible product to buy at Target, Walmart and bigger grocery stores. As a substitute you can also use chili garlic sauce which has a different flavor and seasonings but still works as a good substitute and most grocery stores have this product.
• soy sauce – I could only use low sodium soy sauce because that was what was at the store but I usually just buy regular. You can also use tamari. If you can’t tolerate soy you can substitute with coconut aminos. However this product is a bit sweet so you might want to use a little less sweetener or brown sugar.
• other veggies to try – If you want you can try adding some onion to the bowl or other vegetables that would work would be broccoli florets, green beans, cauliflower, zucchini, carrots, etc.

And if you want to up the spice level, sprinkle some red pepper flakes. I add these to most everything these days. My hubby makes his own red pepper flakes and they are great!

How to make a sweet potato bowl.

Step 1: First thing you want to do is mix the Asian sauce that we will use in this dish. Just get out a medium bowl and whisk the chili crunch oil, brown sugar sweetener and soy sauce together and set aside.

Step 2: Chop the kale and sweet potato into uniform bite sized pieces. Get out a large skillet with a lid and heat to medium high heat. Spray with nonstick cooking spray. When nice and hot, add the potatoes and kale along with a 2-3 tablespoons of water.

NOTE: I used cooking spray because to keep the fat down and because the chili crunch as oil in it. But instead cooking spray you can also use olive oil.

Cover with a lid and turn the heat down to medium heat. Cook for 5 minutes until the sweet potato pieces are fork tender. Take the veggies out and place on a plate and set aside.

Step 3: Turn the heat back up to medium high heat and again spray the pan with nonstick cooking spray. Add the ground meat and saute for a few minutes until the meat has browned. Turn the heat down to medium heat and then add the sauce and cook for 2-3 minutes.

Step 4: Add back the potatoes and kale and mix with the sauce and meat. Cover and let cook for another 5 minutes and you are done!

Below is what it looks like when it’s done. If you want you can garnish with cilantro or maybe sprinkle with sesame seeds or chopped nuts.  You could also add white or brown rice, quinoa or even cauliflower rice to this dish if you want even more carbs. This is a pretty nutrient dense meal on its own though.

I added some chopped pecans because I thought the added crunch would be good but I found it didn’t really add anything to dish but it was still good. Sliced or slivered almonds would also be nice if you like nuts.

Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

This is a good dish for meal prep and these are my favorite glass meal prep containers. I ate this for dinner one night and frozen a couple portions for a quick and healthy lunch or dinner. I eat these some days when my I’ve had a busy day or my husband wants to eat something that doesn’t align with my diet or I just don’t like. He doesn’t not like sweet potato or kale unfortunately.

More healthy Asian recipes to try.

We love Asian food and I have a post of 23 keto Asian recipes for you to check out if you want but these are a few of my favorite recipes.

• keto ground beef and broccoli
• low carb egg roll in a bowl
• keto simple fried rice and fried rice with shrimp and with crab
• low carb Asian beef and cabbage stir fry
• keto sticky chicken wings

Well I hope you like the delicious and easy sweet potato bowl with Asian flavors. To me it ticks all the boxes – it’s healthy, sweet, spicy, hearty and has a good balance of protein and veggies. Plus it’s one of my favorite meal prep recipes these days. Enjoy!

The nutritional information for 1 out 4 servings is 240 calories / 11.9g fat / 17.6g carbs / 2.2g fiber / 19.7g protein