15 Minute Meal Kit
Turkey and Sweet Potato Picadillo with Green Chili Slaw
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Spicy

Contains: Milk, Eggs

Chef
Rachel Post
In Your Box (serves 2)
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- 5 oz. Corn Kernels
- 1 Roma Tomato
- 8 oz. Sweet Potato Cubes
- 3 oz. Diced Poblano
- 12 oz. Ground Turkey
- 4 oz. Slaw Mix
- 1 tsp. Taco Seasoning
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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 sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories609
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Carbohydrates49g
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Fat32g
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Protein38g
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Sodium1555mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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1 Cook the Sweet Potatoes
Cut any large pieces of sweet potato to roughly match smaller pieces. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add sweet potato and a pinch of salt 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. -
2 Start the Turkey
Heat 1 tsp. olive oil in another medium non-stick pan over medium-high heat. Add ground turkey to hot pan. Stir occasionally, breaking 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. -
3 Prepare Ingredients and Finish Turkey
Core tomato and cut into ½" dice. Stir corn, poblano, and tomato into hot pan with turkey until combined. Stir occasionally until tomato releases juices, 3-5 minutes. If too dry, add water, 1 Tbsp. at a time, up to 4 Tbsp., until desired consistency is reached. Stir in sweet potato, ¼ tsp. salt, and a pinch of pepper until combined. Remove from burner. While vegetables cook, make slaw.
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4 Make Slaw and Finish Dish
Taste green chili aioli. (Be careful, it's spicy!) In a mixing bowl, mix slaw mix, sour cream, green chili aioli (to taste), 1 Tbsp. water, and ¼ tsp. salt until combined. Plate dish as pictured on front of card, topping turkey mixture with slaw. Bon appétit!
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