Turkey and Sweet Potato Stew

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 2 large shallots chopped
  • 1 clove garlic minced
  • 1 pound ground turkey
  • 2 large stalks celery chopped
  • 2 medium sweet potatoes peeled and cubed
  • 1 tablespoon ground cumin
  • Sea salt and freshly ground black pepper to taste
  • 4 cups low sodium chicken broth
  • 2 cups chopped kale


  • In a large pot over medium heat, heat the coconut oil. To the oil, add the shallots and garlic and cook for 5 minutes.
  • To the shallot mixture, add the turkey and cook for 5 minutes, until brown.
  • To the turkey, add the next 4 ingredients (celery through salt and pepper). Stir and cook for 5 minutes, then add the chicken broth and kale and stir.
  • Reduce heat to low and cover pot. Simmer for 15 minutes, until turkey is cooked through and vegetables are tender. Serve warm.


SERVING SUGGESTION: Baby spinach-beet salad. (Remove stems from baby spinach; roughly slice then place in a large bowl. Slice cooked or raw beets into “matchsticks” and arrange over baby spinach. Drizzle with extra virgin olive oil and balsamic vinegar).
NUTRITION: 347 Calories; 14g Fat (34.8% calories from fat); 34g Protein; 23g Carbohydrate; 3g Dietary Fiber; 90mg Cholesterol; 668mg Sodium. Exchanges: 1 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 Fat.
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