Description
A hearty and nutritious one-pan meal featuring ground beef, tender sweet potatoes, and fresh zucchini, seasoned with paprika and herbs. This skillet recipe is perfect for a quick, healthy dinner that’s gluten-free and dairy-free, offering balanced flavors and satisfying textures.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium sweet potato, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
Spices and Liquids
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup beef broth or water
Garnish
- Chopped parsley for garnish
Instructions
- Heat and Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed to avoid greasiness.
- Cook Sweet Potatoes and Onions: Add the diced sweet potatoes and onions to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until they start to soften without browning too much.
- Add Garlic, Zucchini, and Spices: Stir in the minced garlic, diced zucchini, paprika, dried oregano, salt, black pepper, and red pepper flakes if using. Cook everything together for another 2 minutes to combine the flavors.
- Simmer with Broth: Pour in the beef broth or water, then cover the skillet with a lid. Allow the mixture to simmer for 5 to 7 minutes until the sweet potatoes are tender and the zucchini is cooked through.
- Finish and Serve: Remove the lid and stir the skillet well, letting any remaining liquid evaporate for a few minutes. Garnish with chopped parsley and serve hot for a wholesome meal.
Notes
- You can substitute ground turkey or chicken for a lighter meat option.
- Add fresh spinach or kale at the end of cooking for extra greens and nutrients.
- This dish keeps well in the refrigerator and is excellent for meal prepping lunch or dinner.
