Ingredients
Main Ingredients
- 1 lb (450 g) lean ground beef
- 2 medium sweet potatoes, peeled and cut into small cubes
- 2 medium zucchini, sliced into half-moons
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Seasonings
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt, or to taste
- 1/4 tsp red pepper flakes, optional
Optional
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 2 tbsp grated Parmesan cheese
Instructions
1. Prepare the Sweet Potatoes
Heat olive oil in a large skillet over medium heat.
Add the cubed sweet potatoes and cook for 8–10 minutes, stirring occasionally.
Add 2–3 tablespoons of water, cover the skillet, and cook for another 4–5 minutes, until the potatoes are almost tender.
2. Cook the Ground Beef
Push the sweet potatoes to one side of the skillet.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a spatula until browned and fully cooked.
Drain excess grease if needed.
3. Add Onion and Garlic
Add the diced onion and cook for 2–3 minutes until softened.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
4. Add the Zucchini
Add the sliced zucchini to the skillet.
Cook for 4–5 minutes, stirring occasionally, until the zucchini is tender but still slightly firm.
5. Season Everything
Add the smoked paprika, Italian seasoning, cumin, garlic powder, onion powder, black pepper, salt, and red pepper flakes.
Add Worcestershire sauce if using.
Stir everything together and cook for another 2–3 minutes so the flavors can blend.
6. Finish
Turn off the heat and add fresh parsley.
For extra brightness, add a small squeeze of fresh lemon juice.
Top with Parmesan if desired.
Serve warm.
Cooking Tips
- Cut the sweet potatoes into small, evenly sized pieces so they cook quickly.
- Don’t overcook the zucchini—it tastes best when it still has some texture.
- Use lean ground beef to reduce excess grease.
- For more caramelization, let the sweet potatoes sit undisturbed for 1–2 minutes before stirring.
- Add bell peppers, mushrooms, spinach, or broccoli for extra vegetables.
- Ground turkey or chicken can be used instead of beef.
Serving Suggestions
Serve this skillet as a complete meal or pair it with:
- Brown rice
- Quinoa
- Cauliflower rice
- Fresh green salad
- Avocado
- Greek yogurt
- Warm pita bread
Nutrition Information
Approximate per serving, based on 4 servings:
- Calories: 400 kcal
- Protein: 28 g
- Carbohydrates: 33 g
- Fat: 19 g
- Saturated Fat: 6 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 500 mg
- Potassium: 900 mg
Nutrition information is approximate and will vary depending on the exact ingredients, beef fat percentage, and serving size.
FAQs
1. Can I use ground turkey instead of beef?
Yes. Ground turkey or ground chicken works very well and will make the dish leaner.
2. Can I make this recipe ahead of time?
Yes. Store the cooked skillet in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet or microwave.
3. Can I freeze this meal?
Yes. Allow it to cool completely, portion it into freezer-safe containers, and freeze for up to 3 months.
4. What other vegetables can I add?
Bell peppers, mushrooms, spinach, broccoli, carrots, and green beans are all excellent additions.
5. How can I make it spicy?
Add extra red pepper flakes, cayenne pepper, diced jalapeño, or your favorite hot sauce.