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Ground Beef Zucchini Sweet Potato Skillet

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This Ground Beef Zucchini Sweet Potato Skillet is a one-pan meal combining ground beef, sweet potatoes, and zucchini for a healthy, satisfying dinner. It's quick to make, gluten-free, and full of flavor.

Ingredients

1 pound ground beef

2 medium zucchinis, diced

1 large sweet potato, peeled and cubed

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
  2. Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Brown the beef for 5-7 minutes or until no longer pink. Drain any excess grease if needed.
  3. Stir in the sweet potato cubes and season with smoked paprika, oregano, salt, and black pepper. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
  4. Add the diced zucchini to the skillet, cooking uncovered for an additional 5 minutes to soften while maintaining a slight crunch.
  5. Remove from heat and garnish with fresh parsley before serving warm.

Notes

  • Swap the ground beef with ground turkey or chicken for a leaner option.
  • Add other vegetables like bell peppers, spinach, or mushrooms to enhance the dish.
  • For a spicy twist, add red pepper flakes or chili powder while cooking the ground beef.
  • Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet or microwave.
  • This dish can be served with quinoa, rice, or a fresh salad for added variety.

Nutrition

Find it online: http://recipesbyjanet.com/ground-beef-zucchini-sweet-potato-skillet/