Healthy Ground Beef & Sweet Potato Veggie Skillet
37 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This one-skillet wonder nails sweet-savory comfort, with caramelized sweet potatoes, juicy lean beef, and bold garlic, smoked paprika, cumin, and a touch of beef bouillon.
Perfect for weeknights or meal prep, it packs protein and color, folds in spinach for freshness, and tastes like a proper, well-seasoned dinner without the sink full of dishes.
Ingredients (4 servings)
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Ingredients
- 1 lb lean ground beef lean ground beef 16 oz
- 2 medium sweet potatoes, diced into ½-inch cubes sweet potatoes 0.67 lb medium
- 1 small onion, diced onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 1 red bell pepper, diced red bell pepper 1 ct
- 2 cups fresh spinach, chopped fresh spinach 2.13 oz
- 2 Tbsp olive oil olive oil
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp beef bouillon powder beef bouillon powder 0.14 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ¾ tsp sea salt sea salt 0.16 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Healthy Ground Beef & Sweet Potato Veggie Skillet
-
Prep the produce and pan
Dice the sweet potatoes into even 1/2 inch cubes and pat them dry to help them sear.
Dice the onion and red bell pepper, mince the garlic, and chop the spinach.
Preheat a large 12 inch skillet over medium high heat.
-
Start the sweet potatoes
Add 1 tablespoon olive oil to the hot skillet, then add the sweet potatoes in an even layer.
Season with a small pinch of the sea salt and black pepper to get the edges going.
Cook undisturbed for 2 to 3 minutes until the bottoms start to color.
Add 1/4 cup water, cover, and steam 5 to 6 minutes until just tender with light browning.
Transfer to a bowl and keep warm.
-
Brown the beef hard
Add the remaining 1 tablespoon olive oil to the skillet and crumble in the ground beef in a single layer.
Sprinkle on the smoked paprika, cumin, the beef bouillon, and about half of the remaining sea salt and black pepper.
Press the beef slightly with a spatula and sear 3 to 4 minutes without moving for deep browning.
Flip and break into small crumbles, then cook 1 to 2 minutes more until mostly cooked through.
-
Build the aromatics
Add the onion and red bell pepper and cook 3 to 4 minutes until softened and sweet.
Stir in the garlic for 30 seconds until fragrant.
Pour in 2 to 3 tablespoons water to dissolve the bouillon and scrape up the browned bits.
-
Bring it together
Return the sweet potatoes to the skillet and toss with the beef and vegetables.
Add the chopped spinach and cook 1 to 2 minutes until just wilted and glossy.
Taste and adjust with the remaining salt, pepper, or a little extra smoked paprika if you want it bolder.
-
Rest and serve
Turn off the heat and let the skillet stand 2 minutes so the flavors settle and the juices thicken slightly.
Serve hot straight from the pan.
Substitutions
- Replace ground beef with ground turkey and chicken bouillon
- Turkey is leaner and milder, so add an extra teaspoon of olive oil and keep the smoked paprika for backbone, yielding a lighter but still juicy skillet.
- Replace sweet potatoes with butternut squash
- Butternut keeps the orange color and sweetness, roasts up creamy, and brings a slightly nutty finish that plays nicely with paprika and cumin.
- Replace smoked paprika with chipotle powder
- Chipotle adds deeper smoke and a gentle kick, giving the skillet a chile warmth that balances the sweet potato even more.
Tips
- Steam saute for tender, browned cubes
- Sear the sweet potatoes first, then add a splash of water and cover so the centers cook through fast without burning the exteriors.
- Bloom the bouillon
- Hit the pan with a little water after the aromatics so the bouillon dissolves and coats everything instead of clumping.
- Go wide for real browning
- Use a 12 inch skillet so the beef has room to sear, because crowding traps steam and turns everything gray.
- Season in layers
- Lightly season the potatoes, then season the beef, then adjust at the end so you get depth without over salting.
- Keep the dice tight
- Uniform 1/2 inch cubes cook evenly, so you get tender centers with crisp edges instead of a mix of mushy and underdone bites.
- Meal prep smart
- Cool quickly and store in glass containers, then rewarm over medium heat with a spoon of water to bring back the gloss.
Nutrition Facts *
| Energy | 475 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 27 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My sweet potatoes are still firm. What now?
- Add 2 to 3 tablespoons water, cover, and let them steam on medium for 2 to 3 minutes, then uncover and let any excess moisture cook off.
- Why did my beef turn gray and watery?
- The pan was crowded or not hot enough, so next time sear the beef in a single layer on high heat and resist stirring until a crust forms.
- The skillet tastes too salty with bouillon. How can I fix it?
- Stir in more chopped spinach or an extra handful of diced sweet potato, and add a splash of water to dilute and rebalance.
- Can I use frozen veggies?
- Yes, but cook off their moisture first; thawed bell pepper and spinach should hit a hot pan for a minute before combining so the skillet does not get soggy.
- How do I make it spicier without losing the smoky vibe?
- Add a pinch of cayenne or red pepper flakes with the paprika, or swap in chipotle powder for both heat and smoke.
Serving Suggestions
A bright finish of lime or a dash of apple cider vinegar wakes up the smoky beef and sweet potato combo and makes the spinach taste greener.
Serve with a crisp slaw or garlicky rice, and if you are feeling extra, crown it with a runny fried egg for a rich, saucy finish.
More pairings:
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