Ingredients
Scale
- 1 pound ground beef
- 2 medium zucchini, sliced
- 1 large sweet potato, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional: chopped fresh parsley or cilantro for garnish
Instructions
- Start by washing and peeling the sweet potato. Cut it into small, bite-sized cubes. Slice the zucchini into rounds or half-moons.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato cubes and cook for 8-10 minutes until golden and tender, stirring occasionally.
- Push the sweet potatoes to one side of the pan. Add the ground beef to the other side, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through. Drain excess fat if necessary.
- Mix the browned beef with the sweet potatoes. Add chopped onion and minced garlic, cooking for an additional 2 minutes until fragrant. Season with paprika, cumin, salt, and pepper. Stir well to combine.
- Add the zucchini slices and cook for 5-7 minutes until tender and slightly caramelized. Adjust seasoning to taste.
Notes
- Use lean ground beef for a healthier option.
- Feel free to add other vegetables such as bell peppers or mushrooms for variety.
- Adjust spice levels according to your taste.
- Try adding hot sauce or lemon juice for an extra flavor boost.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Healthy, American
- Diet: Low-Carb, Low-Fat
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg