Savor this easy, one-pan Ground Beef Zucchini Sweet Potato Skillet! A healthy, hearty meal with rich flavors ready in 30 minutes.

Scale

1 lb (455g) lean ground beef (90/10 preferred)

2 medium sweet potatoes (about 1 lb/455g), peeled and diced into ½-inch cubes

2 medium zucchini (about 1 lb/455g), quartered lengthwise and sliced

1 medium yellow onion (about 1 cup/160g), diced

3 cloves garlic, minced

2 tablespoons olive oil, divided

1 tablespoon Italian seasoning

1 teaspoon paprika

½ teaspoon ground cumin

½ teaspoon salt, plus more to taste

¼ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

¼ cup low-sodium beef broth or water

Fresh parsley or cilantro for garnish (optional)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced sweet potatoes in a single layer and cook undisturbed for 3-4 minutes until browned on one side. Toss and continue cooking for 5-6 minutes until about 75% cooked. Transfer to a plate.
In the same skillet, add remaining olive oil and diced onions. Cook for 2-3 minutes until softened. Add ground beef, breaking it apart. Season with half the salt, pepper, and Italian seasoning. Cook for 5-7 minutes until no longer pink. Add garlic in the last minute.
Return sweet potatoes to the skillet. Add paprika, cumin, remaining salt, and red pepper flakes if using. Pour in beef broth, stirring to combine and deglaze the pan. Reduce heat to medium-low, cover, and cook for 5 minutes until sweet potatoes are fork-tender.
Add zucchini pieces and gently fold in. Cook uncovered for 3-4 minutes until zucchini is tender-crisp. Taste and adjust seasonings.
Remove from heat and let rest for 2 minutes. Sprinkle with fresh herbs if desired and serve.