Ground Beef Sweet Potato Skillet with Vegetables

This Ground Beef Sweet Potato Skillet with Vegetables is seasoned browned ground beef and garlic with sauteed sweet potatoes and tender Brussels sprouts for a healthy one-pan meal idea!

Nothing feels better for the body and mind than eating a healthy meal, and this delicious Ground Beef Sweet Potato Skillet with Vegetables does just that and is flavorful, too! The ground beef is seasoned perfectly so as not to overpower the vegetables. The chili powder and ground ginger pair well together, giving the sauteed vegetables a hint of heat. The sweet potatoes keep things light and help balance out the Brussels sprouts. This skillet does a great job of incorporating a variety of vegetables while keeping the flavor exciting!

This recipe was new for our family, but I couldn’t wait to try it! We love a good skillet recipe that works well with ground beef. We always have carrots on hand. My husband would love to eat sweet potatoes more regularly, and I was thrilled to sneak Brussels sprouts into our diets. Amazingly, there was little complaint. I called the Brussels sprouts little cabbages and things went over well! Which is not exactly a lie, and that’s the best way to describe the way they taste. This beef skillet with sweet potatoes and vegetables is a good introduction to healthy eating for the family!

How to make a Ground Beef Sweet Potato Skillet with Vegetables

Making this ground beef sweet potato skillet is relatively simple, with preparing the vegetables being the most challenging part. Who knew a pound of Brussels sprouts was a lot of sprouts!? This skillet meal is well worth a bit of dicing. It’s a fresh, full meal idea your family can love!

Ingredients for a Ground Beef Skillet

• 1 pound lean ground beef
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 2 Tablespoon avocado/olive oil
• 2.5 cups sweet potatoes, peeled and diced
  • This is about one large sweet potato or two medium sweet potatoes.
  • What is diced? Diced refers to cutting food into small, evenly sized cubes, with a standard “small dice” being around 1/4 inch in size, while a “medium dice” is 1/2 inch and a “large dice” is 3/4 inch. For this recipe, these vegetables are diced between small and medium dice.
  • Dicing vegetables the same size ensures the cooking time will be the same and the dish has a uniform texture throughout.
• 2 cups carrots, peeled and diced
• 1 pound Brussels sprouts, diced
  • Substitutions: broccoli or green beans
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1 cup beef stock
• Optional: 1/4 teaspoon crushed red pepper, for extra flavor and heat

Instructions for Ground Beef Skillet

First, in a large skillet, browned the ground beef over medium heat, breaking up the meat into a crumble as it browns. Once it’s no longer pink, stir in 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon dried basil, and 1 teaspoon minced garlic. Then, cook the spices and garlic in the meat for one more minute. Remove the meat from the skillet and set it aside.

Now, add the avocado oil to the skillet over medium/heat heat. Once it is hot, add the sweet potatoes and carrots and season them with 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon onion powder, and 1/2 teaspoon ground ginger. Then, saute the vegetables for 5-10 minutes, browning the sides of the potatoes and carrots. Stir occasionally to prevent burning.

Lastly, reduce the heat to medium and add back the ground beef, beef stock, and Brussels sprouts. Stir. Cover and simmer for 5 minutes or until the Brussels sprouts are slightly tender or to your liking.

Storing and Reheating Ground Beef Sweet Potato Skillet with Vegetables

This ground beef skillet is excellent reheated as leftovers! With more incorporated flavors, it might even be better the second time. You will notice the vegetables are left crisp, though. Store ground beef skillet with sweet potatoes and vegetables in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat on the stove for best results. (It helps crisp up the veggies again.) Reheat it in the microwave for convenience!

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