Description
A quick and hearty Ground Beef Zucchini Sweet Potato Skillet combining lean ground beef with nutritious vegetables like zucchini and sweet potatoes, all simmered in a flavorful tomato-based sauce—perfect for a wholesome weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb ground beef
- 1 clove garlic, minced
- ½ cup finely diced onion
- ½ cup diced red bell pepper
- 2½ cups diced sweet potatoes
- ¼ cup beef broth or water
- 1 medium zucchini, quartered and sliced
- 1 tsp Dijon mustard
- â…“ cup tomato passata or tomato sauce
- ½ tsp dried oregano
- â…› tsp crushed red pepper (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional
- Cooked cauliflower rice for serving
Instructions
- Heat the Oil: Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat to prepare for sautéing the ingredients.
- Brown the Beef and Garlic: Add 1 pound of ground beef and 1 minced clove of garlic to the skillet. Cook for about 7 minutes, breaking up the meat with a spatula, until the beef is fully browned. Remove the beef from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add ½ cup finely diced onion and ½ cup diced red bell pepper. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
- Cook the Sweet Potatoes: Add 2½ cups diced sweet potatoes and ¼ cup beef broth or water to the skillet. Cover and cook for 5 to 6 minutes, stirring occasionally, until the sweet potatoes are just tender.
- Add Zucchini: Stir in 1 medium zucchini, quartered and sliced. Continue cooking for another 3 minutes until the zucchini is tender but still firm.
- Combine and Season: Return the browned ground beef to the skillet. Stir in 1 teaspoon Dijon mustard, ⅓ cup tomato passata or tomato sauce, ½ teaspoon dried oregano, ⅛ teaspoon crushed red pepper (if using), and season with salt and black pepper to taste. Cook for an additional 1 to 2 minutes, allowing the flavors to meld.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley. Serve immediately, optionally accompanied by cooked cauliflower rice for a low-carb side.
Notes
- Use beef broth or water to help steam and soften sweet potatoes.
- Adjust crushed red pepper amount to control spice level.
- For a lower-carb meal, serve with cauliflower rice instead of traditional grains.
- Make sure to stir occasionally when cooking sweet potatoes to avoid sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
