Tonight I made a new recipe loosely based on this one: Sweet Potato & Pineapple Beef Bowls. Paleo and gluten free with only 6 ingredients, so simple and quick to make AND really good! I modified the recipe for a few reasons. 1) I’m allergic to avocado. 2) I’m still following a Macro plan and the mango salsa was going to add a lot more carbs. Sweet potatoes are my favorite food and I’d rather maximize my quantity of those. 3) Without the salsa as a dressing the bed of spinach seemed like it would be a bit dry.

A few other suggestions: If you wanted to keep the salsa and save the time of making it yourself, Whole Foods makes a great fresh mango salsa. In addition, you could also just toss some cubed avocado on top of the bowl. Lots of options!

1 lb. ground turkey
8 oz can of crushed pineapple in pineapple juice
1 tsp chili powder
1 tsp cumin
2 peeled and cubed sweet potatoes
2 TBS olive oil


  1. Preheat oven to 400.
  2. Peel and cube the sweet potatoes, toss them with the olive oil, place on foil lined baking sheet, sprinkle with salt and pepper if desired and roast at 400 for 30 minutes (mixing once mid-way).
  3. When the potatoes are half way done, place the turkey in a skillet over medium heat breaking apart into crumbles as it cooks. Once the turkey is no longer pink add the pineapple and spices and cook for an additional 2-3 minutes until heated through.
  4. Place cooked potatoes in a bowl and top with the turkey mix! BOOM!

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