Description
A hearty and comforting dish combining savory ground beef with sweet sweet potatoes, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 pound lean ground beef
- 2 large sweet potatoes, peeled and diced into ½-inch cubes
- 1 medium yellow onion, chopped
- 1 bell pepper, cored, seeded, and chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup chicken broth (low sodium recommended)
- Optional garnishes: fresh parsley or cilantro, chopped; green onions, sliced; shredded cheese; sour cream or Greek yogurt; avocado slices
Instructions
- Prep all vegetables by peeling and dicing the sweet potatoes, chopping the onion and bell pepper, and mincing the garlic.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add ground beef, breaking it up until browned and no longer pink. Drain excess grease.
- Add onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Stir in diced sweet potatoes, paprika, cumin, chili powder, oregano, salt, and black pepper, ensuring even coating.
- Pour in chicken broth, scrape any browned bits from the skillet, and bring to a simmer. Cover and cook for 15-20 minutes until sweet potatoes are tender.
- If excess liquid remains, remove the lid and cook uncovered to evaporate liquid. Taste and adjust seasoning if necessary.
- Serve in bowls or plates and garnish with your favorite toppings.
Notes
Choose lean beef for a healthier option. Cut veggies uniformly for even cooking. Adjust spices according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg