Ground Beef Zucchini Sweet Potato Skillet (Meal Prep)

Yield: 5 people
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
This Ground Beef Zucchini Sweet Potato Skillet is a low-carb, gluten-free, and paleo-friendly meal that will be ready in less than 30 mins. You only need one pan to make this delicious recipe, making cleanup a breeze!
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3.77 from 92 votes

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound organic extra-lean ground beef
  • 1 garlic clove — minced
  • ½ cup onions — diced (cut very small)
  • ½ cup red bell peppers — diced
  • cups sweet potatoes — diced
  • ¼ cup beef broth or water
  • 1 medium zucchini — quartered
  • 1 teaspoon Dijon mustard
  • cup tomato passata or tomato sauce of your choice
  • ½ teaspoon dried oregano
  • teaspoon crushed red pepper — optional
  • Salt and freshly ground black pepper to taste
  • Fresh parsley — chopped, for garnishing

For the meal Prep

Instructions

  1. In a cast iron skillet, heat the olive oil over medium-high heat.

  2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until the meat is no longer pink. Remove the meat from the pan, and set aside.

  3. Add the onions, red bell peppers to the same skillet, and cook for 3-4 minutes or until the onions are soft. If necessary, add a little bit of olive oil to help sauté the veggies.

  4. Add the sweet potatoes and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help cook the sweet potatoes faster. Stir occasionally.

  5. Add the zucchini, and cook for 3 minutes.

  6. Return the ground beef to the skillet, and mix everything together.

  7. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  8. Garnish with fresh parsley.

MEAL PREPPING:

  1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
  2. Divide the ground beef zucchini sweet potato recipe into 5 portions.

  3. Cover with the lid, and place in the fridge for up 5 days.

  4. Heat in the microwave for about 2 minutes.

Recipe Notes

If you like to meal-prep on Sunday, I have other meal-prep recipes here. But my favourite meal-prep recipes are these: Spicy Salmon Vegetable Meal-Prep Bowls, Spicy Chicken Meal-prep Bowls, Low-carb Ground Turkey Cauliflower Rice Veggie Bowls, and One-sheet Pan Shrimp with Cherry Tomatoes.
 
 
Course: Main Course
Cuisine: American
Keyword: Beef, gluten-free, meal-prep, paleo, sweet potato, whole30

Nutrition Information

Amount per serving (1/5 This doesn't include cauliflower rice) — Calories: 373, Fat: 8g, Saturated Fat: 2g, Cholesterol: 64mg, Sodium: 468mg, Carbohydrates: 41g, Fiber: 8g, Sugar: 16g, Protein: 30g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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