Description
A flavorful and hearty Ground Beef Skillet packed with tender sweet potatoes, fresh zucchini, and savory spices. This one-pan dish is perfect for a quick and nutritious weeknight dinner or meal prep, offering a balanced combination of protein, fiber, and vibrant vegetables.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- 2 medium zucchinis, diced
- 1 small onion, diced
- 3 garlic cloves, minced
Meat
- 1 pound ground beef
Seasonings & Liquids
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup beef broth or water
Garnish
- ¼ cup fresh parsley, chopped
- Optional shredded cheese or avocado for topping
Instructions
- Cook sweet potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften. Remove from the skillet and set aside.
- Sauté onion and garlic: Add the remaining tablespoon of olive oil to the same skillet. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Brown the ground beef: Add the ground beef to the skillet with the onions and garlic. Cook for 6 to 7 minutes, breaking it apart with a spoon, until fully browned. Drain any excess fat if necessary.
- Season the beef: Stir in smoked paprika, chili powder, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Mix well to evenly coat the meat with spices.
- Add vegetables and broth: Return the cooked sweet potatoes to the skillet, then add the diced zucchini and beef broth (or water). Stir to combine all ingredients.
- Simmer: Cover the skillet and cook for 5 to 7 minutes, until the zucchini is tender and the sweet potatoes are fully cooked through.
- Reduce liquid: Remove the lid and cook for an additional 2 to 3 minutes to allow any excess liquid to evaporate.
- Garnish and serve: Sprinkle chopped fresh parsley over the top and add optional shredded cheese or avocado if desired. Serve warm and enjoy.
Notes
- This skillet is an excellent meal prep option, storing well in the refrigerator for up to 4 days.
- Ground turkey or chicken can be used as a substitute for beef for a lighter variation.
- For a cheesy twist, sprinkle shredded cheddar or mozzarella cheese on top before serving.
- Adjust the crushed red pepper flakes quantity based on your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 75 mg
