This Ground Beef Zucchini Sweet Potato Skillet is a gluten-free meal that will be ready in less than 30 minutes, requiring only one pan for easy cleanup.
Author:sarra
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:5 servings 1x
Category:Meal-prep
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 tablespoon extra virgin olive oil
1 lb ground beef
1 garlic clove, minced
½ cup onions, diced (cut very small)
½ cup red bell peppers, diced
2½ cups sweet potatoes, diced
¼ cup beef broth or water
1 medium zucchini, quartered
1 teaspoon Dijon mustard
⅓ cup tomato passata or tomato sauce
½ teaspoon dried oregano
⅛ teaspoon crushed red pepper (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnishing)
5 cups cauliflower rice (for meal prep)
Instructions
In a cast iron skillet, heat the olive oil over medium-high heat.
Add the ground beef and garlic; break up the beef while it cooks until no longer pink, about 7 minutes. Remove meat and set aside.
Add the onions and red bell peppers to the skillet and cook for 3–4 minutes until the onions are soft.
Add the sweet potatoes and beef broth, cover the skillet, and cook for 5–6 minutes, stirring occasionally.
Add the zucchini and cook for 3 minutes.
Return the ground beef to the skillet and mix everything together.
Stir in the Dijon mustard, tomato passata, oregano, crushed red pepper, salt, and pepper to taste; cook for 1–2 minutes more.
Garnish with fresh parsley.
For meal prep, divide cauliflower rice into five containers.
Portion the skillet mixture evenly into the containers.
Cover and refrigerate for up to 5 days. To reheat, microwave for about 2 minutes.
Notes
You can swap the ground beef for any other ground meat.
Feel free to swap the red bell peppers for any other colour.
Make sure the sweet potatoes are diced uniformly so they cook evenly.
To store: Store in an airtight container in the fridge for up to 4 days.