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This easy one-pan meal combines so many of the delicious flavors for fall while keeping it simple and nutritious. We’re combining onion, sweet potato, and kale with savory rosemary, sweet pear, tart dried cranberries, and crunchy walnuts. Then we have ground turkey in the mixture for the essential addition of filling protein! You will absolutely love this One-Pan Harvest Skillet because it’s delicious, satiating, nutritious, and it comes together quickly.
Grab the FREE Autumn Harvest eCookbook below!
Nutritional benefits of this recipe
- Sweet potatoes are rich in beta-carotene, vitamin B6, Vitamin B5, Vitamin C, Manganese, and potassium. They are also rich in antioxidants that protect your body from free radicals, therefore reducing inflammation and decreasing illness.
- Turkey is rich in protein, B-vitamins, choline, and tryptophan, which all help regulate our mood and energy.
- Onion is naturally antimicrobial and antibacterial and is a great defense for the immune system.
- Kale is a rich source of vitamin K, fiber, and antioxidants.
- Pears are great for digestion and the immune system and are rich in vitamin C, antioxidants, and copper.
Ingredients for One-Pan Harvest Skillet
Ground turkey – or other ground meat of choice
Sweet potato
Onion
Kale
Pear
White win or broth – for deglazing the pan and helping steam the sweet potato to tenderness.
Fresh rosemary
Spices: ground cardamom, granulated garlic salt, pepper
Unsweetened dried cranberries
Walnuts – this adds a delicious crunch to the bowl! You can use pecans or pistachios instead, but I find walnuts to be the perfect combination with this meal.
How to make One-Pan Harvest Skillet
- Dice the onion, cut the sweet potato into cubes, finely chop the rosemary, and chop up the kale leaves (discard the stems).
- Preheat a large skillet to medium-high heat with 2 Tbsp of avocado oil. Add the diced onion and sweet potato and sauté for 4 minutes to begin softening. Then add the ground turkey, granulated garlic, salt, ground cardamom, chopped fresh rosemary, and black pepper. Cook until the turkey is no longer pink, breaking it up as it cooks, about 6 minutes or so.
- Mix in the chopped kale leaves. Pour the wine (or broth) into the pan, deglaze the bottom, and cover the pan with a top. Let it steam for 4-8 minutes until the sweet potato is fork tender.
- While waiting, dice up the pear.
- Once the sweet potato is fork tender, remove the top from the pan and remove the pan from the heat. Stir in the diced pear. To serve: Put the mixture into shallow bowls then top with dried cranberries and chopped walnuts.
Modifications and variations
- Use chicken apple sausage or other sausage in place of the ground turkey for an easier prep but still delicious flavor!
- Substitute apple instead of pear for a little extra crunch.
- Use butternut squash in place of the sweet potato if desired.
- Use spinach in place of the kale.
- Add other veggies if desired, such as mushrooms, bell pepper, etc.
- Substitute diced chicken in place of the ground turkey – or use ground chicken, beef, venison, bison, etc.
Other recipes you’ll love
Kale Salad with Red Pear, Feta, and Candied Pecans
Ground Turkey Nourish Bowl with Crispy Chickpeas
Sage and Sweet Potato Nourish Bowl with Balsamic Glaze
I hope you love this One-Pan Harvest Skillet! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintOne-Pan Harvest Skillet
A 25-minute one-pan harvest skillet that has all the fall flavors – sweet pear, tart cranberry, crunchy walnuts, savory rosemary, and more.
- Prep Time: 8 minutes
- Cook Time: 18 minutes
- Total Time: 26 minutes
- Yield: 4 servings 1x
- Method: stovetop, one-pan
Ingredients
2 Tbsp olive oil
1 small onion, diced
1 large sweet potato, peeled and cut into cubes (about 1/2-3/4″)
1 lb ground turkey
1 tsp granulated garlic
1 tsp salt, to taste
1/4 tsp ground cardamom
1/4 tsp ground black pepper
1 Tbsp fresh rosemary, finely chopped
3–4 cups chopped kale (stems removed)
1/4 cup white wine (or sub broth)
Additional:
1 pear, diced (ripe but still firm)
1/3 cup walnuts, chopped
1/3 cup unsweetened tart craisins
Instructions
- Dice the onion, cut the sweet potato into cubes, finely chop the rosemary, and chop up the kale leaves (discard the stems).
- Preheat a large skillet to medium-high heat with 2 Tbsp of avocado oil. Add the diced onion and sweet potato and sauté for 4 minutes to begin softening. Then add the ground turkey, granulated garlic, salt, ground cardamom, chopped fresh rosemary, and black pepper. Cook until the turkey is no longer pink, breaking it up as it cooks, about 6 minutes or so.
- Mix in the chopped kale leaves. Pour the wine (or broth) into the pan, deglaze the bottom, and cover the pan with a top. Let it steam for 4-8 minutes until the sweet potato is fork tender.
- While waiting, dice up the pear.
- Once the sweet potato is fork tender, remove the top from the pan and remove the pan from the heat. Stir in the diced pear. To serve: Put the mixture into shallow bowls then top with dried cranberries and chopped walnuts.
Modifications and variations:
- Use chicken apple sausage or other sausage in place of the ground turkey.
- Substitute apple instead of pear for a little extra crunch.
- Use butternut squash in place of the sweet potato if desired.
- Use spinach in place of the kale.
- Add other veggies if desired, such as mushrooms, bell pepper, etc.
- Substitute diced chicken in place of the ground turkey – or use ground chicken, beef, venison, bison, etc.
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