Sweet Potato & Zucchini Ground Beef Skillet

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The Sweet Potato & Zucchini Ground Beef Skillet is the perfect answer to your weeknight dinner dilemmas. It brings together hearty ground beef, nutrient-rich zucchini, and tender sweet potatoes into one sizzling pan of comfort. This colorful skillet meal isn’t just about convenience—it’s also a balanced plate full of fiber, protein, and satisfying flavor.

Imagine the natural sweetness of roasted sweet potatoes playing off the juicy, seasoned ground beef, while fresh zucchini slices add a soft bite and contrast. It’s a cozy, flavor-packed dinner that comes together with minimal prep and clean-up. Whether you’re looking for a new meal prep favorite or something easy for the whole family, this one-skillet wonder checks all the boxes.

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Ingredients for this Sweet Potato & Zucchini Ground Beef Skillet

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and cubed
• 2 medium zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or cilantro, chopped (optional, for garnish)

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Step 1: Prepare the Ingredients

Wash and slice the zucchinis into half-moons, peel and cube the sweet potatoes, and chop the onion and garlic. Set everything aside and keep a large skillet ready on the stove.

Step 2: Cook the Sweet Potatoes

In the skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato cubes and cook, stirring occasionally, for about 10 minutes until tender and lightly browned. Remove them from the skillet and set aside.

Step 3: Brown the Ground Beef

Add the remaining olive oil to the skillet. Toss in the chopped onion and garlic, sauté for 1-2 minutes, then add the ground beef. Cook until the meat is browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.

Step 4: Add Zucchini and Season

Stir in the zucchini slices, smoked paprika, oregano, salt, and pepper. Cook for 5-7 minutes, or until the zucchini softens slightly but retains a bit of bite.

Step 5: Combine and Finish

Add the cooked sweet potatoes back into the skillet and mix well. Let everything heat through for another 2-3 minutes. Taste and adjust seasoning if needed. Finish with chopped parsley or cilantro for a fresh touch.

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Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes! Ground turkey or even chicken are great leaner alternatives and will still taste amazing with the sweet potatoes and zucchini.

Do I need to peel the zucchini?

Nope. The skin on zucchini is tender and nutritious, so you can leave it on.

How do I make this dish spicier?

Add a pinch of red pepper flakes or a chopped jalapeño when you cook the onions and garlic.

Can I roast the vegetables instead?

Sure! Roast the sweet potatoes and zucchini separately at 400°F until golden, then mix them into the cooked beef mixture.

Is this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free.

Can I prep this in advance?

Absolutely. You can chop the veggies and even cook the ground beef a day ahead to save time on busy nights.

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