Usually, come Thursday or Friday, I've gone through most of the week's grocery haul and if there aren't any leftovers still hanging out in the fridge it becomes a hodge podge of a skillet for dinner. Skillets are my favorite though. They are so easy to make and can really be modified to fit anything you have on hand. I've made enough recipes that it has become easier for me to take the knowledge I've gained from my previous rounds to come up with a tasty dish in just a few minutes using whatever I may still have on hand.

Fortunately, for this occasion, I had a pound of ground turkey in the fridge, a couple sweet potatoes, half of a bag of baby carrots, spinach, and some peppers still hanging out. Thus, the Deconstructed Loaded Turkey Burger skillet and 'Fries' was born.

(Side note - a lot of the below measurements are guesstimates as I usually just eyeball it as I'm going. I'll aim to get better with actuals as time goes on.)

  • 2 Sweet Potatoes, diced
  • 1/2 bag Baby Carrots, diced
  • 1LB Ground Turkey
  • 1 Green Bell Pepper, diced
  • 1 Jalapeno, diced
  • 2 large handfuls Spinach, chopped
  • 1tsp minced Garlic
  • 1/2 small Onion, chopped
  • Avocado Oil (for potatoes and carrots)
  • EVOO (for other veggies)
  • Seasoning (I use Primal Palate New Bae seasoning for the potatoes and carrots. For the turkey/veggie mix, I used more New Bae as well as Pepper Palace The Big Easy Hot)


  • Preheat oven to 425.
  • Douse diced potatoes and carrots generously with avocado oil and New Bae seasoning.
  • Bake potatoes and carrots for 40 minutes, stirring every 10-15 minutes. I used convection method on my oven and then put under the broiler on low for two additional minutes to get that extra crisp.
  • Meanwhile, while potatoes and carrots are cooking, heat cast iron skillet with EVOO and add green pepper, jalapeno, garlic and onion. Saute until soft.
  • Add ground turkey and seasonings (you could change the above listed ingredients to other seasonings per your preference) and cook until brown.
  • Once nearly browned, add chopped spinach, mix into turkey/veggie mixture and cook until wilted.
  • Combine potatoes and carrots with the turkey and veggie mixture and serve.

I topped mine with a drizzle of Tessemaes Habanero Ranch dressing. If you had an avocado and/or wanted to top with an egg, that would also be quite tasty.

I hope you enjoy this recipe! Happy September Whole30'ing!