Prep the vegetables

Peel the sweet potatoes and cut them into 1.5cm chunks. Dice the red onion and red pepper, crush the garlic, drain and rinse the black beans, and cut the lime into wedges.

Small sweet potato chunks cook quickly and make the bowls easier for children to eat.

Brown the turkey

Heat 1 tbsp oil in a wide lidded frying pan over a medium-high heat. Add the turkey mince and cook for 5 to 6 minutes, breaking it up with a spoon, until no pink patches remain and the edges look lightly golden.

Soften the vegetables

Add the sweet potato, red onion, and red pepper to the pan with a pinch of salt. Cook for 6 to 7 minutes, stirring often, until the onion is glossy and the sweet potato is starting to soften at the edges.

Simmer the sauce

Stir in the garlic, smoked paprika, and mild chilli powder for 1 minute. Add the chopped tomatoes and chicken stock, bring to a steady simmer, then cover and cook for 10 to 12 minutes until the sweet potato is tender when pressed with a spoon.

Add beans and cheese

Stir in the black beans and sweetcorn, then simmer uncovered for 3 to 4 minutes until everything is piping hot and the sauce has thickened. Scatter over the cheddar, cover for 2 minutes, and let it melt.

If the pan looks dry before the beans are hot, add a splash of water and keep simmering.

Serve the bowls

Stir the Greek yogurt with a squeeze of lime juice and a pinch of salt. Spoon the smoky turkey, sweet potato, beans, and sweetcorn into shallow bowls, then finish with lime yogurt and extra lime wedges.