Ground Turkey Stuffed Sweet Potato Bowls
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Sweet potato bowls are definitely having a moment, and these Ground Turkey Stuffed Sweet Potato Bowls are perfect for adding to your rotation. They’re a fun twist on classic stuffed baked potatoes, swapping in roasted sweet potatoes and a savory, taco-inspired ground turkey filling.
Plus, they’re colorful, packed with protein, loaded with wholesome ingredients, while still being easy enough for any weeknight. A simple dinner that always hits the spot and is perfect for meal prep, too.
Looking for more delicious bowl recipes? Be sure to also try my Mediterranean Ground Beef Sweet Potato Bowls, Instant Pot Teriyaki Chicken Rice Bowls, Sesame Chicken Coconut Rice Bowls, Honey Garlic Chicken Rice Bowls, High-Protein Potato Taco Bowls, or Southwest Chicken Rice Bowls.
And if you’re tired of always trying to figure out what’s for dinner, let me do the work for you! Sign up for Dinner, Decided, a free weekly meal plan that includes 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste, and strategic uses for leftovers.
Table Talk with Tawnie
I’ve been making this recipe for YEARS. It’s on regular rotation and one we never grow tired of. It’s satisfying, healthy, easy to make, and I usually always have most of the ingredients on hand. It’s so great to have recipes like this that are flavorful but you feel good eating, ya know?!
- Sweet potatoes: Medium-sized sweet potatoes tend to work best. Try to find sweet potatoes similar in size so they will cook in the same amount of time.
- Ground turkey: You can also use ground chicken or lean ground beef if you prefer.
- Onion + bell pepper: I used a white onion and a red bell pepper. Any color bell pepper (red, orange, or yellow) works well.
- Diced tomatoes: I like to use the petite diced tomatoes (with the juices). Fire-roasted diced tomatoes are a great option for even more flavor.
- Toppings: Make these bowls your own with your favorite toppings! I love avocado, shredded cheese, cilantro, green onions, pickled onions, Greek yogurt or sour cream, hot sauce, or chili crisp for extra flavor and texture.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Roast the sweet potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper. Use a fork to poke holes in the potatoes, then season with olive oil, salt, and pepper. Roast cut-side down for 30–35 minutes.
Make the turkey filling
While the sweet potatoes bake, sauté the onion and bell pepper until softened, then cook the garlic and ground turkey until browned. Stir in the tomato paste, seasonings, Worcestershire sauce, and diced tomatoes, then simmer for 8–10 minutes.
Assemble
Flip the sweet potatoes over and gently fluff the flesh with a fork, then add the turkey mixture and top with cheese.
Top and enjoy!
Top with diced avocado or any of your favorite toppings. Serve and enjoy!!
Expert Tips
- Choose similar-sized sweet potatoes: This helps them roast evenly so they’re all tender at the same time.
- Roast cut-side down: Placing the sweet potatoes flesh-side down creates delicious caramelized edges and the best texture.
- Don’t rush the filling: Let the onions and peppers soften (typically 7-8 minutes) before adding the turkey to build a richer, sweeter flavor.
- Customize the heat: Add extra red pepper flakes, hot sauce, or chili crisp if you like a little spice.
- Meal prep friendly: Roast the sweet potatoes and make the turkey filling ahead of time, then assemble when you’re ready to eat.
Sign up for Dinner, Decided ✔️
A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Variations / Substitutions
- Swap the protein: Use ground chicken, lean ground beef, or even shredded rotisserie chicken instead of turkey.
- Add beans: Stir in black beans or pinto beans for extra fiber and to stretch the filling.
- Mix in more veggies: Corn, zucchini, spinach, or mushrooms are all great additions to the turkey mixture.
- Try different toppings: Top with crumbled feta, pepper jack, pico de gallo, guacamole, or a drizzle of chipotle crema.
- Make it dairy-free: Skip the cheese and use dairy-free yogurt or avocado for a creamy finish.
- Bowls: If you don’t want to stuff the sweet potatoes, you can spoon out the cooked sweet potato into bowls and build a bowl instead! Or use my Air Fryer Sweet Potatoes for an even quicker version!
Storage / Freezing
- Store: Store leftover sweet potatoes and turkey filling in separate airtight containers in the refrigerator for up to 4 days.
- Reheat: Reheat the sweet potatoes and filling in the microwave or oven until warmed through, then add your fresh toppings just before serving.
- Freeze: The turkey filling also freezes well for up to 3 months.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ground Turkey Stuffed Sweet Potato Bowls
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes (halved lengthwise)
- 2-3 Tbsp. olive oil
- Kosher salt and black pepper
Turkey Filling
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1/2 cup white onion (diced)
- 1/2 red bell pepper (diced)
- 2 cloves garlic (minced)
- 1 lb ground turkey (can subtitute ground beef as well)
- 1 Tbsp. tomato paste
- 1 tsp. red pepper flakes
- 3/4 tsp. ground cumin
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2-1 tsp. kosher salt (to taste)
- 1 tsp. Worcestershire sauce
- 1 (14 oz.) can petite diced tomatoes (with juices)
Topping Ideas
- 1 avocado (diced)
- 1/4 cup shredded cheddar or white cheddar cheese
- Cilantro
- Green onions
- Pickled red onions
- Lime wedges
- Greek yogurt or sour cream
- Hot sauce or chili crisp
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep potatoes: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Pat the halved sweet potatoes dry and place them cut-side down on the prepared baking sheet.4 medium sweet potatoes
- Poke holes: Using a fork, poke several holes through the skin side of each potato half.
- Brush with oil: Brush/rub both sides generously with olive oil.2-3 Tbsp. olive oil
- Season potatoes: Season all over with kosher salt and black pepper.Kosher salt and black pepper
- Bake: Flip the potatoes so the flesh side is facing down. Bake for 30-35 minutes Start Timer, or until the potatoes are fork-tender and caramelized around the edges.
- Make the turkey filling: While the potatoes bake, heat the olive oil and butter in a large skillet over medium heat. Add the onion and bell pepper and cook for 7-8 minutes Start Timer, stirring occasionally, until softened and lightly caramelized.1 Tbsp. olive oil, 1 Tbsp. unsalted butter, 1/2 cup white onion, 1/2 red bell pepper
- Add garlic and turkey: Add the garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and cooked through.2 cloves garlic, 1 lb ground turkey
- Add seasonings: Stir in the tomato paste and cook for 1 minute to deepen the flavor Start Timer. Add the red pepper flakes, cumin, smoked paprika, garlic powder, oregano, salt, and Worcestershire sauce. Stir to coat the turkey.1 Tbsp. tomato paste, 1 tsp. red pepper flakes, 3/4 tsp. ground cumin, 1 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. dried oregano, 1/2-1 tsp. kosher salt, 1 tsp. Worcestershire sauce
- Simmer: Pour in the diced tomatoes and their juices and simmer for 8-10 minutes Start Timer, stirring occasionally, until the flavors meld together. Taste and adjust seasoning as needed.1 (14 oz.) can petite diced tomatoes
- Assemble: Flip the sweet potatoes over and gently fluff the flesh with a fork. Fill each sweet potato half generously with the turkey mixture. Top with shredded cheese while the filling is hot so it gets slightly melty.1/4 cup shredded cheddar or white cheddar cheese
- Finish with toppings: Top with diced avocado, cilantro, green onions, pickled red onions, and a squeeze of fresh lime juice. Add a dollop of Greek yogurt or sour cream and finish with your favorite hot sauce if desired.1 avocado, Cilantro, Green onions, Pickled red onions, Lime wedges, Greek yogurt or sour cream, Hot sauce or chili crisp
Equipment
Notes
- Instant Pot Sweet Potato Instructions: Place the trivet down in the Instant Pot. Pour in 1 cup water and place the sweet potatoes on the trivet. Secure the lid and set to sealing. Cook on HIGH PRESSURE for 15 minutes for a small/medium sized sweet potato. If your sweet potatoes are large, I would cook it from 18-20 minutes on high pressure. Once done, let the pressure naturally release for another 10-15 minutes. Switch the valve to venting to release any extra pressure (there shouldn’t be any, though, after the natural release). Carefully remove the sweet potatoes from the Instant Pot and serve with the ground turkey.
- Update: This recipe was updated in July 2026 with updated instructions for baking the sweet potatoes and a few additional ingredients to make the turkey more flavorful. It was also updated with new photos.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
Could you substitute the can of diced tomatoes for something else?
Hmmm.. I am not sure I have only ever made the recipe this way! So sorry!
Great Recipe so easy and packed with flavor!
So glad to hear it, Dawn! 🫶🏻 Thanks for leaving a review!
This is one fantastically delicious meal! Added to our meal rotation, so healthy and so easy. Thank You Krolls Korner Making it right now as a matter of fact. Smells wonderful!
I’m glad you love this one, Sandy!! I love how easy it is to whip up for dinner. Thanks for taking time to leave a review! 🫶🏻
I just made this tonight and it was so good! The only thing I changed was the red chili pepper flakes. I used 1/2 tsp. I learned the hard way that 1 tsp is too much for us. Everyone has a different spice/heat tolerance so if you don’t like a lot of heat, I’d go down to 1/4 tsp or take it out completely. 1/2 tsp still packed a little punch for me but it was just about right. Adding sour cream or Greek yogurt would probably also tone that down some. For reference, I’m a medium to hot salsa person and my husband likes hot salsa. Overall, it’s a good recipe and I would definitely make it again.
good point about the chili flakes!! thank you so much for making it!!
This recipe looks amazing. Do you drain the fat from cooking the ground turkey or just cook with the other ingredients?
Thank you:) you can! I usually just keep it in there.
This was so good!!! Did take me longer than 45 minutes because my potatoes were on the bigger side, but so worth the wait. Sent the recipe to all my home cooks!
This was definitely a family favorite! My school aged kids gobbled it all up!
Hi Kristen! I am so glad your family enjoyed it! Thank you so much. xo, Tawnie
All the things my son loves. He did not eat it but he’s 3. Although my hubby who isn’t really a veggie lover enjoyed it very much. Will use again! My son will come around. This recipe is great and simple. Win win!
Aw, thank you so much for the comment it means a lot to me. I am glad you and hubby enjoyed it and I hope your son comes around! 🙂 Thank you again! xo, Tawnie
this looks delicious! and every time I see your photos, I want to grab my dark background. ahhhhrg love your photos
I adore stuffed sweet potatoes! This combines a whole ton of things I love in one! 😀 Can’t go wrong with that avocado!!