Sweet Potato and Zucchini Ground Beef skillet hits that sweet spot between hearty and fresh. You get tender sweet potatoes, juicy ground beef, and light zucchini all simmered together with warm spices and a touch of brightness. It’s the kind of dinner that feels comforting without weighing you down.
Everything cooks in one pan, and cleanup is easy. If you’re looking for a simple, wholesome meal that tastes great and uses everyday ingredients, this one’s a keeper.
Table of contents
Table of Contents
What Makes This Special
This skillet strikes a smart balance: protein-packed ground beef, naturally sweet sweet potatoes, and crisp-tender zucchini. The flavors mingle with garlic, onion, smoked paprika, and a hint of chili for gentle heat.
A squeeze of lemon or a splash of vinegar at the end brightens everything.
It’s also a flexible base you can adapt to your mood. Add beans for extra fiber, melt cheese on top for comfort, or keep it dairy-free and simple. Best of all, it works for meal prep and reheats beautifully.
Sweet Potato and Zucchini Ground Beef Skillet
Ingredients
Equipment
Method
- Peel and dice the sweet potatoes into evenly sized cubes.
- Slice the zucchini into half-moons. Dice the onion and mince the garlic.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it up as it cooks. Transfer beef to a plate leaving some fat in the pan.
- Lower heat to medium, add remaining oil if needed, then add onion. Cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add sweet potatoes, smoked paprika, cumin, chili powder, oregano, and a pinch of salt. Stir to coat, then add broth and tomato paste if using. Cover and cook 8-10 minutes, stirring occasionally, until sweet potatoes are tender.
- Add zucchini and cooked beef back to skillet. Cook uncovered for 4-6 minutes until zucchini is crisp-tender and liquid mostly evaporated.
- Remove from heat and stir in lemon juice or vinegar. Adjust salt, pepper, and heat. Fold in chopped parsley or cilantro.
- Serve as is or top with shredded cheese, Greek yogurt, or a fried egg. Enjoy over rice, quinoa, or cauliflower rice if desired.
Notes
ingredients
- 1 pound (450 g) ground beef (80–90% lean works well)
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for mild heat)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/3 cup beef or chicken broth (or water)
- 1 tablespoon tomato paste (optional, adds depth)
- 1 tablespoon lemon juice or apple cider vinegar
- Fresh parsley or cilantro, chopped (for garnish)
- Optional add-ins: red pepper flakes, shredded cheese, canned black beans (drained), corn, or a handful of baby spinach
How to Make It
- Prep the vegetables. Peel and dice the sweet potatoes into even cubes so they cook at the same rate.
Slice the zucchini into half-moons. Dice the onion and mince the garlic.
- Brown the beef. Heat 1 tablespoon of oil in a large skillet over medium-high. Add ground beef, season with a pinch of salt and pepper, and cook until browned, breaking it up as it cooks.
Transfer to a plate, leaving some fat in the pan.
- Sauté onion and garlic. Lower heat to medium. Add the remaining oil if needed, then the onion. Cook 3–4 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
- Cook the sweet potatoes. Add sweet potatoes, smoked paprika, cumin, chili powder, oregano, and a pinch of salt. Stir to coat. Add broth and tomato paste.
Cover and cook 8–10 minutes, stirring occasionally, until sweet potatoes are just tender.
- Add zucchini and beef back in. Stir in the zucchini and the cooked beef. Cook uncovered for 4–6 minutes, until zucchini is crisp-tender and liquid has mostly evaporated.
- Finish and brighten. Turn off heat. Stir in lemon juice or vinegar.
Taste and adjust salt, pepper, and heat (red pepper flakes if you like). Fold in chopped parsley or cilantro.
- Serve. Enjoy as-is, or top with shredded cheese, a dollop of Greek yogurt, or a fried egg. It’s great over rice, quinoa, or cauliflower rice if you want more volume.
Storage Instructions
- Refrigerator: Store in airtight containers for up to 4 days.
Let it cool before sealing to avoid condensation.
- Freezer: Freeze for up to 2 months. Portion into freezer-safe containers or zip-top bags. Thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium with a splash of water or broth, or microwave in 60–90 second bursts, stirring between intervals.
Add fresh herbs or a squeeze of lemon to revive flavors.
Benefits of This Recipe
- Balanced and filling: Protein, complex carbs, and fiber keep you satisfied without feeling heavy.
- One-pan simplicity: Minimal cleanup makes it weeknight-friendly.
- Flexible flavors: Works with different spices, herbs, and add-ins, so you can match your pantry and preferences.
- Meal-prep ready: Holds up well in the fridge, reheats nicely, and doesn’t get mushy if you keep the zucchini al dente.
- Naturally gluten-free and easy to adapt: Keep it dairy-free, or add cheese for comfort; swap beef for ground turkey if you prefer.
For other quick, protein-rich options, consider these Quick & Easy High Protein Frozen Peanut Butter Yogurt Bites.
What Not to Do
- Don’t cut the sweet potatoes too large. Bigger chunks take longer and may stay firm while the zucchini overcooks.
- Don’t skip seasoning at each step. Layering salt and spices builds flavor and prevents a flat-tasting dish.
- Don’t overcrowd a small pan. Use a large skillet to avoid steaming; you want some browning for flavor.
- Don’t overcook the zucchini. Aim for crisp-tender; soggy zucchini can make the skillet watery.
- Don’t forget acidity. A splash of lemon or vinegar at the end wakes everything up.
Variations You Can Try
- Southwest style: Add 1 teaspoon chili powder, 1/2 teaspoon ground coriander, black beans, and corn. Top with cheddar, cilantro, and a squeeze of lime.
- Italian lean: Use Italian seasoning, a pinch of red pepper flakes, and finish with parmesan and fresh basil.
- Smoky chipotle: Stir in 1 teaspoon adobo sauce from chipotles and a little extra smoked paprika for deep, smoky heat.
- Turkey or chicken swap: Use ground turkey or chicken. Add a bit more oil and don’t overcook to keep it juicy.
- Green boost: Toss in baby spinach or kale in the last 2 minutes until wilted for extra greens.
- Cheesy comfort: Sprinkle shredded mozzarella or pepper jack over the skillet, cover for 2 minutes to melt.
- Egg on top: Fry or poach eggs and serve over the skillet for a brunch-style twist.
FAQ
Can I use pre-cooked sweet potatoes?
Yes.
If your sweet potatoes are pre-roasted or microwaved, add them when you return the beef to the pan. Cook just long enough to warm through so they don’t fall apart.
What if I don’t have tomato paste?
Skip it or use a splash of canned crushed tomatoes or even a bit of ketchup in a pinch. It adds depth, but the skillet will still be tasty without it.
How do I prevent the skillet from getting watery?
Use high heat to evaporate excess liquid, don’t cover once the zucchini is added, and avoid overcrowding.
Salt the zucchini at the end to minimize moisture release.
Which ground beef is best?
Use 85–90% lean for a nice balance of flavor and moisture. If using fattier beef, drain excess grease after browning to keep the skillet light and saucy, not greasy.
Can I make this vegetarian?
Swap the beef for a can of black beans and a cup of cooked lentils, or use a plant-based ground. Use vegetable broth and season generously to build flavor.
Is it spicy?
Not unless you add heat.
The base recipe is mild. Increase chili powder, add red pepper flakes, or stir in chipotle if you like spice.
What’s the best pan to use?
A large 12-inch skillet or a cast-iron pan works best. The extra surface area helps with browning and prevents steaming.
Can I meal prep this for the week?
Absolutely.
Portion into containers with rice or greens. Add a fresh squeeze of lemon and herbs after reheating to refresh the flavors.
If you’re looking for other delicious beverages perfect for busy schedules, this Amazing Cranberry Tea Latte is a great choice.
In Conclusion
This sweet potato and zucchini ground beef skillet is a practical, feel-good dinner that delivers comfort and freshness in one pan. It’s easy to make, easy to customize, and easy to clean up.
Keep the ingredients on hand and you’ll always have a dependable weeknight option that tastes great and fuels well. Once you make it, it’s likely to join your regular rotation.
