A hearty, colorful one-pan dinner made with seasoned ground beef, tender sweet potatoes, zucchini, and fresh herbs. This combination is similar to popular ground-beef-and-vegetable skillet preparations, which commonly use paprika, garlic, onion, and fresh parsley for flavor.
Ingredients
- 1 lb (450 g) lean ground beef
- 2 medium sweet potatoes, peeled and diced
- 2 medium zucchini, sliced or quartered
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1½ tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp chili powder
- ½ tsp black pepper
- Salt, to taste
- ½ cup tomato sauce or crushed tomatoes
- ¼ cup water or beef broth
- 2 tbsp fresh parsley or cilantro, chopped
Instructions
1. Prepare the vegetables
Peel and cut the sweet potatoes into small cubes. Slice the zucchini and finely chop the onion and garlic.
2. Cook the sweet potatoes
Heat olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 7–10 minutes, stirring occasionally, until they begin to soften.
3. Brown the beef
Add the chopped onion and ground beef. Break the beef apart with a wooden spoon and cook for 5–7 minutes, until browned and cooked through. Drain excess fat if needed.
4. Add seasoning
Stir in garlic, smoked paprika, cumin, oregano, chili powder, black pepper, and salt. Cook for about 30–60 seconds until fragrant.
5. Add tomato and zucchini
Mix in the tomato sauce and water/broth. Add the zucchini and stir everything together.
6. Simmer
Cover and cook for 6–8 minutes, stirring occasionally, until the sweet potatoes are fork-tender and zucchini is cooked but not mushy.
7. Finish
Taste and adjust the seasoning. Sprinkle generously with fresh parsley or cilantro.
8. Serve
Serve hot in bowls as a complete meal.
Time & Servings
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: About 40–45 minutes
- Servings: 4
Nutrition Information
Approx. per serving (based on 4 servings; values vary with beef fat percentage and exact ingredients):
- Calories: ~400–450 kcal
- Protein: ~27–30 g
- Carbohydrates: ~35–40 g
- Fat: ~17–20 g
- Fiber: ~6–7 g
- Sugar: ~8–10 g
- Sodium: ~500–700 mg
Similar ground-beef, sweet-potato, and zucchini skillet recipes provide roughly 25–30 g protein per serving, depending on the ingredients and portion size.
Tips
- Use lean ground beef to reduce the fat content.
- Cut sweet potatoes into small, even cubes so they cook faster.
- Don’t overcook the zucchini—it should remain slightly firm.
- For extra heat, add red pepper flakes.
- Ground turkey or chicken can be substituted for beef.
Q&A
Q: Can I use ground turkey instead of beef?
A: Yes! Ground turkey or chicken works very well.
Q: Can I make this ahead of time?
A: Absolutely. Store it in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze it?
A: Yes, although the zucchini may become softer after thawing.
Q: Is this recipe gluten-free?
A: Yes, when using certified gluten-free seasonings and tomato products.
Q: What can I serve with it?
A: It works well on its own, or you can serve it with a simple green salad, quinoa, brown rice, or crusty bread.
Q: Can I make it spicy?
A: Add chili flakes, cayenne, or a little hot sauce to taste.