Buffalo Turkey Sweet Potato Scramble


buffalo turkey sweet potato scramble

easy one-pan meal prep to spice things up!

This guy has been my go-to breakfast for a while now. Super simple, more interesting than your typical meal prepped dish, and just so good. It’s free of the most common allergies, clean ingredients, and gut friendly, while giving you a good mix of protein, fats, and carbs to start your day. It’s also easy to modify based on your taste, so feel free to change things up!

The Details

Time: 30 minutes total of prep & cook

Serves: 6


  • 2 lbs ground turkey or chicken

  • 1 package sugar-free bacon (I like Wellshire Farms Paleo)

  • 850 g sweet potatoes (roughly four to five potatoes, dependent on size)

  • 5 c chopped kale

  • 1/4 c coconut aminos

  • 1/4 c your favorite hot sauce (I like Simple Truth Jalapeño)

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • .5 tbsp paprika

  • 1 tsp black pepper

  • .5 tbsp extra virgin olive oil


For this recipe I tend to prep as I go. Add one ingredient, cut/prepare the next, and continue. This saves time and is how I measure the progression of the recipe. Just a heads up - there’s no strict outline of time in this recipe!!

  • Heat a large pan (mine is EXTRA big for skillets like this - roughly 15 inches in diameter. If you only have a smaller pan I’d recommend cutting the recipe in half to avoid spillage.) on the stove top at medium heat. Add olive oil to the pan before heating to grease the bottom.

  • Add the ground meat to the pan and cover, cook until it’s started to brown.

  • Stir and check on the pan periodically so the ingredients cook evenly.

  • While the meat is cooking, dice up the sweet potatoes in ~1 inch cubes. Add to pan and cover after the meat has started to brown.

  • Dice up the bacon and cut the kale, keeping separate while the meat and potatoes are cooking.

  • The meat and potatoes should be cooked mostly through before adding more items. After the potatoes have started to soften and the meat has browned, add the bacon and flavorings (aminos, hot sauce, spices, etc). Continue to stir occasionally to mix everything up.

  • Once the dish is almost done, add the kale on top and cover. Cook just long enough for it to wilt, then turn off the heat and remove the pan from the hot burner.

  • Ta-da! You’re done. I like to wait for it to cool a bit then divide the skillet into 6 even amounts in Tupperware containers for an easy meal to grab and reheat throughout the week.


  • Again, this recipe is totally customizable for your needs. Feel free to substitute meats, change the amount of potatoes, switch kale for spinach, and add as much or as little hot sauce as you like. (I don’t eat much spicy stuff and this recipe is definitely on the hot side for me, if that’s helpful at all.)

  • If you want to keep the recipe paleo/allergy free check the ingredients on the food you buy like bacon and hot sauce because they sometimes have hidden sugar.

  • Recipe can easily be halved to accommodate normal-sized pans.

Diet Info

Paleo, Whole30, low-FODMAP friendly. Gluten free. Dairy free. Nut free. Soy free. Egg free. Sugar free. Grain free.