Mexican-Inspired Turkey Picadillo with Sweet Potato and Spinach

Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and ground turkey, breaking it up with a wooden spoon until browned and fragrant, about 6-8 minutes.

Add the finely diced sweet potatoes to the skillet. Reduce heat to medium, cover, and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender and begin to caramelize slightly at the edges.

Season the mixture with a generous pinch of sea salt, black pepper, and warm spices like cumin and a touch of cinnamon to honor the picadillo tradition. If the pan feels dry, add a splash of water to steam the potatoes through.

Toss in the fresh spinach in large handfuls, folding it gently into the turkey and potato mixture until just wilted and glossy, about 2 minutes.

Remove from heat. To serve, portion into a wide bowl, finish with a squeeze of fresh lime juice to cut the sweetness of the potatoes, and garnish with a few toasted almonds for texture if desired (included in calorie count).