A healthy, one-pan skillet dinner featuring ground beef, zucchini, and sweet potatoes. Perfect for busy weeknights!

Scale

1 lb lean ground beef

1 medium zucchini, chopped

2 small sweet potatoes, peeled and diced

1/2 onion, diced

2 cloves garlic, minced

1 tbsp olive oil

1 tsp paprika

Salt and pepper, to taste

Fresh parsley (optional)

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1. Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and cook until tender, about 8–10 minutes. Remove and set aside.

2. In the same skillet, cook ground beef and diced onion until browned and cooked through. Drain excess fat.

3. Add chopped zucchini and garlic to the beef. Cook for 4–5 minutes until zucchini is tender.

4. Return sweet potatoes to the skillet. Add paprika, salt, and pepper. Stir everything together and cook for another 2–3 minutes.

5. Garnish with fresh parsley and serve warm.

For extra flavor, top with shredded cheese or a fried egg.

This dish is great for meal prep and keeps well in the fridge for up to 4 days.

You can substitute ground turkey or chicken for a lighter option.