Nina Johnson
This Sweet Potato & Zucchini Ground Beef Skillet is a hearty, colorful one-pan dish that brings together wholesome vegetables and savory ground beef for a meal that’s both comforting and nutrient-dense. The natural sweetness of roasted sweet potatoes balances beautifully with the slight bite of zucchini and the umami depth of seasoned ground beef. It all comes together in a rustic skillet that can be served right from the stove to the table.
Perfect for busy weeknights or meal prep, this dish is as practical as it is flavorful. It requires simple ingredients, minimal cleanup, and delivers a satisfying meal that hits all the marks for taste, texture, and nutrition. Whether you enjoy it on its own or alongside a crisp side salad, it’s sure to become a go-to favorite.
What Makes This Skillet Meal So Good?
Sweet Potato & Zucchini Ground Beef Skillet stands out because it’s the epitome of balance: hearty yet light, sweet yet savory, and filling without being heavy. Sweet potatoes provide fiber and natural sweetness, while zucchini offers moisture and freshness. The ground beef anchors everything with richness, creating a meal that’s both comforting and energizing.
Additionally, this dish is versatile. You can switch up the spices, toss in a few more veggies, or even swap out the protein for ground turkey or sausage. It’s a weeknight warrior that adapts to what you have in your kitchen.
Ingredients for the Sweet Potato & Zucchini Ground Beef Skillet
- Sweet Potatoes: Roasted for a caramelized, sweet-savory bite and essential for the hearty base.
- Zucchini: Adds freshness, moisture, and a nice contrast to the dense sweet potatoes.
- Ground Beef: The protein that brings depth and a satisfying, meaty bite to the dish.
- Garlic: Provides a foundational aromatic layer of flavor.
- Onion: Adds sweetness and body once softened and browned.
- Olive Oil: Used for sautéing and roasting, it enhances the flavors and helps with browning.
- Salt & Pepper: The essential seasoning duo that ties everything together.
- Paprika & Cumin: For warm, earthy depth that complements both meat and vegetables.
- Fresh Parsley (optional): A finishing herb that adds brightness and color.
How To Make the Sweet Potato & Zucchini Ground Beef Skillet
Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F. Toss cubed sweet potatoes with olive oil, salt, pepper, and a sprinkle of paprika. Spread them out on a baking sheet and roast for 20–25 minutes, flipping halfway through until golden and tender.
Step 2: Brown the Ground Beef
While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until browned and cooked through, about 7–8 minutes. Season with salt, pepper, cumin, and a pinch of paprika.
Step 3: Sauté the Aromatics
Add diced onions and minced garlic to the cooked beef in the skillet. Sauté for 3–4 minutes until the onions are translucent and fragrant.
Step 4: Add Zucchini
Stir in sliced zucchini and cook for about 5–6 minutes until slightly softened but still vibrant. Don’t overcook—you want them to hold their shape.
Step 5: Combine & Finish
Add the roasted sweet potatoes into the skillet and gently mix to combine all ingredients. Taste and adjust seasoning. Sprinkle with fresh parsley and serve warm.
How to Serve and Store Your Skillet Creation
Serve your Sweet Potato & Zucchini Ground Beef Skillet hot, right from the pan. It pairs well with a side salad, warm tortillas, or even a fried egg on top for breakfast-for-dinner vibes.
To store, let leftovers cool completely and transfer to airtight containers. Refrigerate for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to refresh the texture. This dish also freezes well for up to 2 months—just be sure to thaw overnight before reheating.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey works great in this recipe. It’ll result in a slightly lighter flavor but still delivers on heartiness.
Should I peel the sweet potatoes?
You can, but it’s not necessary. The skin is full of nutrients and adds texture. Just scrub well before roasting.
How do I keep zucchini from getting mushy?
Cook the zucchini just until tender and avoid over-stirring. You want them slightly crisp to balance the softness of the sweet potatoes.
Can I make this vegetarian?
Absolutely. Substitute the beef with plant-based ground meat or use cooked lentils or black beans for a vegetarian spin.
What spices go well with this dish?
Aside from paprika and cumin, try chili powder, smoked paprika, or Italian seasoning for variety.
Is this recipe meal-prep friendly?
Yes! It stores well and tastes just as good reheated, making it ideal for prepping lunches or dinners ahead of time.
Want More Skillet Dinner Ideas?
If this cozy skillet is your style, you might also enjoy:
- Creamy Parmesan Pasta with Sautéed Garlic Butter Chicken
- Ultimate Cheesy Ground Beef Melt
- Low Carb Greek Chicken Bowls
- Creamy Cajun Shrimp Pasta
- Honey Garlic Ribs
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add extra spice or swap in turkey? Maybe tossed in some bell peppers?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Sweet Potato & Zucchini Ground Beef Skillet
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
A flavorful and satisfying one-pan meal that combines sweet roasted potatoes, tender zucchini, and savory seasoned ground beef. It’s quick, customizable, and perfect for busy nights or prepping ahead.
Ingredients
2 medium sweet potatoes, peeled and cubed (about 3 cups)
1 tablespoon olive oil (for roasting)
Salt and pepper to taste
1/2 teaspoon paprika (for roasting)
1 lb ground beef
1 tablespoon olive oil (for sautéing)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon paprika
1 small onion, diced
2 cloves garlic, minced
2 medium zucchinis, sliced
1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potato cubes with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway.
- While sweet potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground beef and cook, breaking apart, for 7–8 minutes until browned.
- Add cumin, paprika, salt, and pepper to the beef. Stir to coat.
- Add diced onion and minced garlic to skillet. Sauté for 3–4 minutes until translucent.
- Add zucchini slices and cook for 5–6 minutes until tender but still crisp.
- Stir in roasted sweet poatoes and combine everything well. Adjust seasoning if needed.
- Garnish with chopped parsley and serve warm.
