Turkey and Sweet Potato Picadillo with Green Chili Slaw
Prep & Cook Time:10-15 min.
Cook Within:4 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Sweet Potatoes
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add sweet potato cubes to hot pan in a single layer. Cook undisturbed until lightly browned, 2-3 minutes.
Stir in ¼ cup water. Cover, and stir occasionally until fork-tender, 5-7 minutes.
Uncover, and season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
While sweet potatoes cook, cook turkey.
Start the Turkey
Heat 1 tsp. olive oil in another medium non-stick pan over medium-high heat.
Add ground turkey to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Stir in seasoning blend.
While turkey cooks, prepare ingredients.
Prepare Ingredients and Finish Turkey
Core tomato and cut into ½" dice.
Trim and thinly slice green onions.
Stir corn, poblano, and tomato into hot pan with turkey until combined. Cook until tomato releases juices, 3-5 minutes.
Stir in sweet potato, half the green onions (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper until combined. Remove from burner.
While vegetables cook, make slaw.
Make Slaw and Finish Dish
Taste green chili aioli (be careful, it's spicy!). In a mixing bowl, mix slaw mix, green chili aioli (to taste), 1 Tbsp. water, and a pinch of salt until combined.
Plate dish as pictured on front of card, topping turkey and vegetables with slaw and remaining green onions. Bon appétit!
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