Description
This Ground Beef Skillet with Sweet Potatoes & Zucchini is a hearty and flavorful one-pan meal perfect for a quick weeknight dinner. Tender ground beef is browned and combined with sweet potatoes, zucchini, and aromatic spices, creating a balanced dish full of vibrant colors and delicious textures. The fresh parsley garnish adds a bright finish, making this skillet recipe both nutritious and satisfying.
Ingredients
Scale
Meat
- 1 lb ground beef
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 2 zucchinis, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
Pantry & Spices
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Optional: Red pepper flakes for extra heat
Garnish
- Fresh parsley, chopped
Instructions
- Brown the Ground Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula until browned and cooked through. Remove from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, cooking until softened, about 2-3 minutes.
- Cook Sweet Potatoes: Add the diced sweet potatoes to the skillet. Stir to coat them in the oil and cook for 5-7 minutes, until they start to soften.
- Add Zucchini and Spices: Stir in the zucchini slices, paprika, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, or until the zucchini is tender and the sweet potatoes are fully cooked.
- Combine with Ground Beef: Return the cooked ground beef to the skillet and stir everything together. Cook for an additional 2-3 minutes, until everything is heated through.
- Garnish and Serve: Optional: Sprinkle with red pepper flakes for some heat, and garnish with fresh parsley before serving.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier dish, increase the chili powder or add more red pepper flakes.
- Make sure to cut the sweet potatoes into uniform small pieces to ensure even cooking.
- This dish pairs well with a side of steamed greens or a fresh green salad.
- Leftovers keep well refrigerated in an airtight container for up to 3 days.
