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Asparagus, Turkey & Sweet Potato Skillet

  • Author: Michelle
  • Yield: 4 servings 1x


This asparagus, turkey and sweet potato skillet is a simple one-pan meal full of spring flavors, and topped with a herbaceous pesto. It’s paleo, whole30, and AIP.



For the pesto

  • 1 cup arugula
  • 1 cup fresh basil
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves of garlic, peeled and minced
  • 2 tsp onion powder
  • 1/4 tsp sea salt

For the skillet

  • 3 tbsp avocado oil, divided
  • 1 lb ground turkey
  • 1 tsp sea salt, divided
  • 1/4 tsp black pepper (omit for AIP)
  • 2 medium sweet potato, diced
  • 1 clove garlic, minced
  • 1 bunch asparagus, trimmed and chopped


  1. To make the pesto, combine all of the ingredients in a high speed blender. Blend until fully combined. Set aside in the fridge to chill.
  2. Using a large skillet, heat 1 tbsp of avocado oil over medium heat. Add the ground turkey and lightly season. Crumble with a wooden spoon and cook until browned. Set aside.
  3. Add more oil to the pan along with the sweet potato. Lightly season and stir for 10-12 minutes or until the sweet potatoes and cooked to liking and lightly crisp. Set aside and lightly clean out the pan.
  4. Add more oil to the pan along with the garlic and asparagus. Lightly season and cook for 4-5 minutes or until softened and crisped.
  5. Reincorporate the turkey and sweet potato into the skillet and stir to combine and reheat for 1-2 minutes.
  6. Remove from the heat and top with desired amount of pesto to serve.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 575
  • Fat: 47.4g
  • Carbohydrates: 17.1g
  • Fiber: 2.9g
  • Protein: 24.5g