Ground Beef Zucchini Sweet Potato Skillet

Instructions

1. Cook the sweet potatoes:
   In a large skillet over medium heat, heat the oil and sauté the diced sweet potatoes for 6–8 minutes until just tender. Stir occasionally, then remove from the pan and set aside.
2. Brown the beef:
   In the same skillet, cook the ground beef and onions until browned and the onions are soft, about 5–6 minutes. Drain excess fat if necessary.
3. Add garlic and zucchini:
   Stir in garlic, zucchini, smoked paprika, cumin, Italian seasoning (if using), salt, and pepper. Cook for 3–4 minutes, until the zucchini begins to soften.
4. Combine and simmer:
   Return the sweet potatoes to the skillet. If the mixture looks dry, add a splash of broth or water. Cover and simmer for 5 minutes on low heat to let the flavors meld.
5. Finish and serve:
   Taste and adjust seasoning. Garnish with chopped parsley or a sprinkle of cheese if it fits your dietary plan. Serve warm.

✅ Bariatric Tips

• Eat slowly and keep portions between 1/2 to 1 cup.
• High protein from lean beef, complex carbs from sweet potatoes, and fiber from zucchini.
• Stores well—perfect for meal prep or reheating.

This skillet is hearty without being heavy. Bariatric-friendly or not, it’s a simple, flavorful win for any weeknight.