Ground Beef Zucchini Sweet Potato Skillet
A delicious, nutrient-dense one-pan dinner that perfectly balances savory protein with caramelized sweet potatoes and vibrant summer squash. This recipe uses thermal management to ensure deep browning on the beef and tender, flavorful vegetables. By toasting the cumin and chili powder in the rendered beef fat, the dish achieves a sophisticated, aromatic profile that is perfect for a quick, healthy weeknight meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Skillet Sauté
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free
Ingredients
1 lb (450g) Ground Beef (85/15 ratio)
1 large Sweet Potato, diced into 1/2 inch cubes
2 medium Zucchini, diced into 1/2 inch cubes
1 tsp Ground Cumin
1/2 tsp Mild Chili Powder
1 tbsp Olive Oil
Sea Salt to taste
Instructions
Wash and pat dry the sweet potatoes and zucchini, then dice them into uniform 1/2 inch cubes.
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add ground beef and cook, breaking it into crumbles until well-browned.
Add the diced sweet potatoes to the skillet, stirring to coat them in the rendered beef fat; cook until softened, about 8-10 minutes.
Stir in the cumin and chili powder, toasting the spices for 1 minute until fragrant.
Add the diced zucchini and cook for another 3-5 minutes until tender-crisp.
Season with sea salt to taste and serve immediately.
Notes
Use a heavy-bottomed cast iron pan to retain heat for the best sear. Do not overcrowd the pan so the vegetables brown rather than steam. You can substitute the sweet potatoes with butternut squash if preferred.
Find it online: https://kindeat.com/ground-beef-zucchini-sweet-potato-skillet/