Turkey Pepper Sweet Potato Bun Burger

Name: Turkey Pepper Sweet Potato Bun Burger
Yield: 4 servings
Ingredients: 800 g raw sweet potato; 800 g cooked plain turkey breast; 240 g bell pepper and onion; 320 g plain nonfat Greek yogurt; Salt-free herbs, garlic and pepper to taste.; Optional: 5 g olive oil for the full batch; adds about 11 calories per portion if all is eaten. Not included in estimate.

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Turkey Pepper Sweet Potato Bun Burger

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

474calories

64.3g protein

45.9g carbs

2.6g fat

Sodium: Not calculated

1 of 4 meals. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

800 g raw sweet potato
800 g cooked plain turkey breast
240 g bell pepper and onion
320 g plain nonfat Greek yogurt
Salt-free herbs, garlic and pepper to taste.
Optional: 5 g olive oil for the full batch; adds about 11 calories per portion if all is eaten. Not included in estimate.

Cooking instructions

Cut sweet potato into eight 1/2-inch rounds; pat dry. Air-fry at 380 F in one layer for 14-20 minutes, flipping, until tender and browned; or cover-cook in a nonstick pan over medium-low until tender, turning, then uncover to brown. Optional measured oil is extra. Divide and warm the cooked turkey. Stack protein and vegetables between two rounds per portion; pack yogurt separately. Cook raw poultry to 165 F, checking the thickest area with a thermometer. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

Inspiration: Angela Rummans (visual inspiration). No endorsement is implied.

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