Description
A hearty and flavorful one-pan meal featuring tender sweet potatoes, crisp zucchini, and savory ground beef, perfectly seasoned and quick to prepare. Naturally gluten-free, customizable, and ideal for busy weeknights or meal prep.
Ingredients
- 1 lb (450 g) ground beef
- 2 medium sweet potatoes (peeled and diced into ½-inch cubes)
- 2 medium zucchinis (sliced into rounds or half-moons)
- 1 small onion (finely diced)
- 2–3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper (to taste)
- Fresh parsley or cilantro (chopped, for garnish)
Optional:
- Pinch of red pepper flakes
- Shredded cheese (for topping)
- Lemon wedge (for serving)
Instructions
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Prepare and chop all vegetables: dice sweet potatoes, slice zucchinis, finely dice onion, and mince garlic.
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Brown the ground beef in a large skillet over medium-high heat until fully cooked, about 5–7 minutes. Season lightly with salt and pepper. Transfer to a plate and set aside.
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Sauté onion in the same skillet with olive oil until translucent, about 2–3 minutes. Add garlic and cook for 30 seconds.
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Add diced sweet potatoes to the skillet. Cook for 8–10 minutes, stirring occasionally. If needed, cover the skillet briefly to steam and soften the potatoes.
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Add sliced zucchini and season with paprika, cumin, oregano, salt, and pepper. Stir to coat evenly.
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Return ground beef to the skillet. Stir and cook for an additional 3–5 minutes until everything is tender and well combined.
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Garnish with fresh parsley or cilantro. Serve hot.