Description
This Ground Beef Zucchini Sweet Potato Skillet is a wholesome and flavorful one-pan meal perfect for a quick weeknight dinner. Combining tender ground beef with nutrient-packed vegetables like sweet potatoes and zucchini, seasoned with aromatic spices, this skillet is both hearty and healthy. Ready in just 30 minutes, it serves as a satisfying gluten-free and low-fat option that pairs wonderfully with rice or quinoa.
Ingredients
Scale
Meat
- 1 lb ground beef
Vegetables
- 1 medium sweet potato, peeled and diced
- 2 medium zucchinis, diced
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings & Oil
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric (optional, for extra flavor)
- Salt and pepper, to taste
Garnish
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set the beef aside.
- Cook the sweet potatoes: In the same skillet, add the diced sweet potatoes. Cook over medium heat for about 8-10 minutes, stirring occasionally until the sweet potatoes are tender and starting to brown slightly. If the skillet gets too dry, add a bit more olive oil or a splash of water.
- Add the vegetables: Add the diced onion, garlic, and zucchini to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Season the skillet: Sprinkle the paprika, cumin, turmeric (if using), salt, and pepper over the vegetables. Stir to coat evenly and allow the spices to toast for about 1 minute.
- Combine the beef: Return the cooked ground beef to the skillet and mix everything together. Continue cooking for another 3-5 minutes, allowing the flavors to meld and everything to heat through.
- Serve and garnish: Once the sweet potatoes are tender and the mixture is well-combined, remove from heat. Serve the skillet warm, garnished with fresh chopped parsley or cilantro.
- Enjoy: Serve as a standalone dish or pair it with a side of rice, quinoa, or cauliflower rice for a more filling meal.
Notes
- Use lean ground beef to reduce fat content.
- For a spicier kick, add a pinch of red pepper flakes with the seasonings.
- If you prefer a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish is naturally gluten-free and low in fat when using lean beef and minimal oil.
