Ground Beef Zucchini Sweet Potato Skillet

Here’s a hearty, healthy, and easy one-pan recipe for a Ground Beef, Zucchini & Sweet Potato Skillet. It’s perfect for busy weeknights — high in protein, full of veggies, and ready in about 30 minutes!

🥘 Ground Beef Zucchini Sweet Potato Skillet

Savory, wholesome, one-pan meal — gluten-free & optionally dairy-free.

✅ Ingredients (Serves 4)

1 lb (450g) ground beef (can sub with ground turkey or chicken)
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 medium zucchini, diced
½ medium onion, finely chopped
2–3 cloves garlic, minced
1 tsp paprika
½ tsp dried thyme (or Italian seasoning)
Salt and pepper, to taste
2 tbsp olive oil (or avocado oil)
¼ cup shredded cheese (optional topping — cheddar, mozzarella, or pepper jack)
Fresh parsley or green onions, for garnish

🔪 Instructions

1. Cook the Sweet Potatoes

In a large skillet, heat 1 tbsp oil over medium heat.
Add the diced sweet potatoes and a pinch of salt.
Cover and cook for 7–9 minutes, stirring occasionally, until just tender and slightly browned.
Remove and set aside.

2. Brown the Ground Beef

In the same skillet, add another 1 tbsp oil.
Add ground beef, breaking it up with a spoon.
Cook until browned and cooked through (about 6–8 minutes).
Add the onion and garlic, and sauté 2–3 minutes until soft and fragrant.
Season with paprika, thyme, salt, and pepper.

3. Add Zucchini & Sweet Potatoes

Stir in the zucchini and cooked sweet potatoes.
Cook another 4–5 minutes, until zucchini is tender but not mushy.
Taste and adjust seasoning if needed.

4. Top & Serve

If using cheese, sprinkle on top and cover skillet for 1–2 minutes to melt.
Garnish with fresh parsley or green onions.
Serve hot as-is or with rice, quinoa, or a fried egg on top.

🧊 Storage

Fridge: Keeps well for 3–4 days in an airtight container.
Freezer: Can be frozen (without cheese) for up to 2 months. Thaw and reheat in skillet or microwave.

🔄 Variations

Add greens: Toss in spinach or kale at the end to wilt.
Spice it up: Add chili flakes, cayenne, or a spoon of chipotle in adobo.
Southwest version: Add corn, black beans, cumin, and lime.
Low-carb: Swap sweet potatoes with cauliflower or chopped bell peppers.

Would you like a vegan version, slow cooker version, or a printable meal prep version of this?