Ingredients
Scale
- 1 pound ground beef
- 2 medium zucchinis, sliced
- 2 large sweet potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by washing and slicing the zucchinis into thin rounds. Peel and dice the sweet potatoes into bite-sized pieces. Chop the onion and mince the garlic.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and cook for 8-10 minutes until tender and slightly golden, stirring occasionally.
- Push the sweet potatoes to one side of the skillet. Add the remaining olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 2-3 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes until browned and cooked through. Season with salt, pepper, paprika, and cumin.
- Add the sliced zucchini and cook for an additional 5-7 minutes until tender but still vibrant. Mix well to combine flavors.
- Garnish with fresh parsley if desired. Serve hot for a nutritious, balanced healthy dinner.
Notes
- Use lean ground beef (90% lean) for a lighter meal.
- You can add other vegetables like bell peppers or spinach for extra nutrients.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat in microwave or on stovetop until hot before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Healthy
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 80 mg