Ground Beef Zucchini Sweet Potato (Print Version)
# Ingredients:
→ Main Components
01 -
450 grams ground beef
02 -
2 medium zucchinis, diced
03 -
1 large sweet potato, peeled and cubed
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon dried oregano
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Cooking Fats and Garnish
10 -
2 tablespoons olive oil
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and softened.
02 -
Add ground beef, breaking it apart with a spoon as it cooks. Cook for 5–7 minutes until beef is browned and no longer pink. Drain excess fat if necessary.
03 -
Stir in the cubed sweet potato. Season with smoked paprika, dried oregano, salt, and black pepper. Cover and cook for 10 minutes, stirring occasionally, until sweet potatoes are tender.
04 -
Fold in the diced zucchini and cook uncovered for 5 minutes, allowing the zucchini to soften while retaining a slight crunch.
05 -
Remove skillet from heat. Garnish with freshly chopped parsley and serve hot.
# Notes:
01 -
For additional brightness, finish with a squeeze of fresh lemon juice or a pinch of red pepper flakes.
02 -
Best enjoyed immediately, but leftovers can be refrigerated and gently reheated.
03 -
Pairs well with crusty bread or a crisp side salad.