Ground Turkey Sweet Potato Bowl with Hot Honey
A ground turkey sweet potato bowl with hot honey brings roasted sweet-potato cubes and seasoned turkey together with cool lemon yogurt and fresh cucumber. Add the hot honey after assembly for a light sweet-heat finish, then add the optional garnishes if you like.
What Makes This Bowl Work
Roasting the sweet-potato cubes in one layer gives their edges room to brown. Cooking the turkey separately in a skillet keeps the two warm components distinct in the finished bowl.
Lemon yogurt adds a cool, creamy contrast, while cucumber keeps the finish fresh. The hot honey is added after assembly rather than roasted with the potatoes.
For a different sweet-potato dinner, see the hot-honey sweet potato boats made with ground beef, cottage cheese, and avocado.
Ingredients and Notes
This bowl uses 93% lean ground turkey. The sweet potatoes are cut into 1/2-inch cubes so they can roast in a single layer and develop browned edges.
Stir the lemon juice into plain Greek yogurt for the cool topping. Keep the diced cucumber and hot honey for assembly rather than adding them to the hot skillet or baking sheet.
How to Make the Bowl
Roast the seasoned sweet-potato cubes at 425°F, turning them halfway through. While they roast, cook and season the ground turkey in a skillet. Check that the turkey reaches 165°F internally with a food thermometer.
Divide the potatoes and turkey among four bowls. Add the lemon yogurt and cucumber, then drizzle with hot honey. Add the optional parsley and red pepper flakes last. The recipe card below has the exact ingredient amounts and steps.
Tips for the Best Texture
Give the sweet-potato cubes enough room on the baking sheet. Crowding traps moisture and makes browned edges harder to achieve; use a second sheet when needed.
Turn the potatoes halfway through roasting. Check that the turkey reaches 165°F internally without cooking it longer than needed. Drizzle the hot honey on after assembling the bowls, then add the optional garnishes.
Storage and Reheating
Refrigerate the cooked turkey and sweet potatoes promptly in covered containers. Keep the Greek yogurt, cucumber, and optional parsley separate from the cooked components. When safely handled, use cooked leftovers within 3 to 4 days.
Reheat the turkey and sweet-potato portion thoroughly. Add the yogurt, cucumber, and hot honey after reheating, then add the optional parsley and red pepper flakes.
Ground Turkey Sweet Potato Bowl with Hot Honey
Make a ground turkey sweet potato bowl with hot honey, roasted sweet potatoes, lemon yogurt, and cucumber for an easy dinner.
- Oven
- 425°F
- Ground turkey safe internal temperature
- 165°F
Ingredients
- 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 pound 93% lean ground turkey
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika, divided
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 cup cucumber, diced
- 2 tablespoons hot honey
- 1 tablespoon chopped fresh parsley (optional)
- A pinch of crushed red pepper flakes (optional)
Instructions
Heat the oven to 425°F.
Toss the 1/2-inch sweet-potato cubes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Spread the sweet potatoes in one layer on a large rimmed baking sheet. Use a second sheet if needed to avoid crowding.
Roast for approximately 25–30 minutes, turning halfway, until the cubes are tender with browned edges.
While the sweet potatoes roast, heat the remaining 1 tablespoon olive oil in a skillet.
Add the ground turkey and break it into bite-size pieces.
Season the turkey with the remaining 1/2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
Cook the turkey until it reaches 165°F internally when checked with a food thermometer.
Stir together the Greek yogurt and lemon juice.
Divide the roasted sweet potatoes among four bowls, then add the seasoned ground turkey.
Spoon the lemon yogurt onto the bowls and add the diced cucumber.
Drizzle the hot honey over the assembled bowls. If using, finish with the chopped fresh parsley and a pinch of crushed red pepper flakes.
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