Mild Turkey and Sweet Potato Stew with Fennel

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A gentle stew with lean turkey, sweet potatoes, and fennel, slow-cooked to soothe and nourish sensitive digestive systems. This healthy bowl recipe (high protein, anti-inflammatory), ready in about 50 minutes, pairs ground turkey, sweet potato, fennel bulb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450 g) ground turkey
• 2 medium (about 400 g), peeled and diced 1-inch sweet potato
• 1 medium (about 200 g), thinly sliced fennel bulb
• 3 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 cup water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb ground turkey and cook, breaking it apart with a spoon, for 5-7 minutes until no longer pink and starting to brown.
2. Step 2: Add 1 medium thinly sliced fennel bulb and sauté with turkey for 3 minutes until softened and fragrant.
3. Step 3: Stir in 2 medium diced sweet potatoes, 3 cups low-sodium chicken broth, 1 cup water, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp ground black pepper. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes until sweet potatoes are tender and stew is fragrant.
4. Step 4: Taste and adjust seasoning if needed. Serve warm as a comforting, inflammation-conscious main dish.