HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Spiced Turkey Steak
Mexican Spiced Turkey Steak

Mexican Spiced Turkey Steak

with Sweet Potato and Black Beans

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Looking for a tasty midweek dinner option? Try cooking up our Turkey steak with Sweet Potato & Beans in just 20 minutes for a balanced and tasty dinnertime.

Tags:Under 550 caloriesLow SaltLow Sat Fat

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Turkey Steak

1 pot(s)

Mexican Spice

⅔ pack(s)

Black Beans

1 pack(s)

Diced Sweet Potato

1 unit(s)


1 bunch(es)


2 unit(s)

Vine Tomatoes

1 unit(s)

Red Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1724 kJ
Energy (kcal)412 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate47 g
of which sugars8.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Heat a splash of oil in a frying pan over medium-high heat. b) When hot, add the diced sweet potato and half the Mexican spice. Season with a pinch of salt and pepper. c) Fry, stirring occasionally until the sweet potato begins to soften, 4-5 mins.


a) Meanwhile, halve, peel and thinly slice the red onion. b) Add to the pan with the sweet potato. Cook until softened, 3 mins. c) Roughly chop the coriander (stalks and all). d) Chop the tomatoes into roughly 1cm chunks. Mix the coriander and tomato together in a bowl.


a) Lower the heat on the sweet potato and add a splash of water to the pan. b) Cover with a lid or foil and cook until soft enough to eat, another 7-8 mins. tTIP: Shake the pan every 2 mins or so to make sure the sweet potato isn't catching. c) If the pan is dry, add another splash of water, replace the lid and keep cooking.


Pop the turkey steaks on a plate, drizzle with oil and season with salt, pepper and the remaining Mexican spice. Rub the flavours over the meat. iIMPORTANT: Wash your hands and equipment after handling raw meat. Pop onto a baking tray and grill until browned on the outside and cooked through, 8-10 mins. Turn halfway through cooking. iIMPORTANT: The turkey is cooked when it is no longer pink in the middle.


a) Zest and halve the lime. Add a squeeze of lime juice to the tomato and coriander. b) Season with salt and pepper to taste. Add a little more lime juice if you want to!


a) Drain and rinse the black beans in a sieve. Add the black beans to the sweet potato once it is cooked. Stir and cook until the beans are piping hot, 2 mins. b) Season with salt and pepper. Share between your bowls. Slice the turkey and pop on top of your beans. Finish with the tomato salsa.