Meal Prep Mondays: Turkey and Spinach Stuffed Sweet Potatoes

Eating is hard, man, especially if you’re trying to stick to a meal plan. I normally try to really watch what I eat to ensure my weight doesn’t wander off on me too much, and I’m currently in the process of trying to cut weight for my powerlifting meet in May.

As some of you know, I work out of town and live at a worksite camp 4 days a week. The food here is borderline at best, and certainly isn’t meant for someone who’s trying to keep track of their macros! With all that in mind, I’m trying to prep my lunches for the week to keep my eating on track. I figured I’d share my weekly creations with you all – welcome to Meal Prep Mondays!

This week I did a slight variation on this recipe from PaleOMG. I myself don’t keep strictly paleo, but paleo blogs are always an awesome resource for active-folks-friendly food.


  • 4 yams (I had a total weight of 1,070g for all 4)
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, diced
  • 2 medium red onions
  • 500g extra-lean ground turkey
  • 2 tablespoons hot sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • 4-6 cups of baby spinach
  • 2 cups broccoli, chopped
  • 1/4 cup balsamic vinegar


  1. Pre-heat oven to 425 degrees.
  2. Wash yams, then poke holes in each with a knife then wrap in foil. Place in oven and bake for 40-45 mins.

    Turkey and spinach – divided up and ready to go!
  3. Add 2 tbsp olive oil to large pan over medium-high heat.
  4. Add 1/2 of the garlic and 1/2 of the onion to the pan, cook until onions soften.
  5. Add ground turkey, break up with a wooden spoon or spatula.
  6. While turkey is cooking, add hot sauce, garlic powder, and cayenne pepper. Mix well.
  7. When the turkey is almost done, add spinach. Cover the pan to let the spinach steam for a couple minutes, then mix in with the meat.
  8. Add salt, pepper, and hot sauce (I like this spicy!) then remove from heat.
  9. Divide meat and spinach mixture between 4 plates (or lunch containers!) Return pan to heat and add 1 tbsp olive oil

    Balsamic broccoli with onions and garlic, my fave!
  10. Add remaining garlic, red onion, and the broccoli. Add the balsamic vinegar, cover, and let sit for about 5 minutes.
  11. Once the broccoli begins to darken, remove cover so the extra liquids can cook off. Once broccoli is cooked, but not soggy, remove from heat. Divide broccoli between 4 meat portions.
  12. By now the yams should be done. Add one yam to each portion. When ready to eat, cut the yam open like a baked potato and mash up the insides.
  13. Enjoy!

Nutrition Breakdown:

Servings: 4

Per Serving:
Calories: 515
Carbohydrates: 82.6g
Protein: 27.8g
Fat: 9.3g


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