Description
A wholesome and flavorful one-pan meal featuring ground beef cooked with sweet potatoes, zucchini, and aromatic spices. This nutritious skillet dish is perfect for a quick, satisfying dinner that’s both gluten-free and dairy-free.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and diced
- 1 medium zucchini, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Spices and Seasonings
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- Salt and pepper, to taste
Garnish (Optional)
- Chopped fresh parsley or green onions
Instructions
- Cook sweet potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until they are lightly browned and begin to soften.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the sweet potatoes. Cook for an additional 2–3 minutes until the onion is translucent and fragrant.
- Brown the ground beef: Push the vegetables to one side of the skillet. Add the ground beef to the cleared side and cook, breaking it up with a spoon, until fully browned and cooked through, about 5–7 minutes. Drain excess fat if necessary.
- Add zucchini and spices: Mix in the diced zucchini, smoked paprika, dried oregano, cumin, salt, and pepper. Continue cooking for another 5–6 minutes until the zucchini is tender and the sweet potatoes are fully cooked.
- Adjust seasoning and garnish: Taste the dish and adjust seasoning as needed. Garnish with chopped fresh parsley or green onions before serving for added freshness.
Notes
- This dish is perfect for meal prep and reheats well throughout the week.
- To add some heat, sprinkle in red pepper flakes or a dash of your favorite hot sauce.
- For additional greens, stir in chopped spinach or kale at the end of cooking.
