Ingredients
- 1 lb ground beef
- 2 medium zucchini, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt, to taste
- Black pepper, to taste
- Optional toppings: shredded cheese, chopped parsley, hot sauce
Instructions
- Peel and cube the sweet potatoes into small pieces.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the sweet potatoes for 8–10 minutes until slightly softened. Remove and set aside.
- Add the remaining olive oil to the skillet if needed and sauté the chopped onion and garlic until fragrant.
- Add the ground beef to the skillet, breaking it up as it cooks. Season with salt, pepper, paprika, and cumin, and cook until browned and fully cooked through.
- Stir in the diced zucchini and cook for 3–4 minutes until tender but not mushy.
- Return the sweet potatoes to the skillet and mix everything together. Cook for another 2–3 minutes until heated through and flavors are combined.
- Top with shredded cheese, chopped parsley, or hot sauce if desired, and serve warm.
Notes
- Swap beef for ground turkey or chicken for a lighter option.
- Use butternut squash or regular potatoes if sweet potatoes are unavailable.
- Add spinach or kale at the end for extra greens.
- Top with a fried or poached egg for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
