Hearty Beef Zucchini Sweet Potato (Print Version)
# Ingredients:
→ Main Components
01 -
2 cloves garlic, minced up
02 -
1 small onion, finely chopped
03 -
1 large sweet potato, peeled and cubed
04 -
2 medium zucchinis, diced up
05 -
450 grams ground beef
→ Seasonings
06 -
Black pepper, to taste
07 -
Salt, to taste
08 -
1 teaspoon dried oregano
09 -
1 teaspoon smoked paprika
→ Cooking Fats and Garnish
10 -
Fresh parsley, chopped for topping
11 -
2 tablespoons olive oil
# Instructions:
01 -
Once you’re done cooking, pull the skillet off the burner. Sprinkle some chopped parsley on top and dig in while it’s hot.
02 -
Mix the diced zucchini in and let everything cook, uncovered, for about 5 minutes. You want the zucchini to get a bit soft but still have some crunch left.
03 -
Now add the sweet potato cubes. Toss in smoked paprika, oregano, salt, and black pepper. Pop a lid on and cook for 10 minutes, giving it a good stir now and then until the potatoes are soft.
04 -
Throw in the ground beef. Break it up with your spoon while it cooks, letting the beef brown all over for 5–7 minutes. If there’s extra fat, you can pour that off.
05 -
Start by warming your olive oil in a big skillet over medium heat. Drop in the chopped onion and garlic. Let them sizzle for a couple minutes until they smell nice and look soft.
# Notes:
01 -
Try squeezing a bit of lemon juice on top or add some red pepper flakes for a zesty kick.
02 -
It’s best when eaten right away, but you can stash leftovers in the fridge and gently warm them up later.
03 -
It goes great with a crunchy salad or some crusty bread on the side.