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7 Days Fun of Clean RecipesDownload
16Oct, 20
Clean Food Love

Simple Ground Beef + Sweet Potato Skillet 🌱🍠

A QUICK One-Skillet recipe packed with loads of fresh, savory flavors!

It’s SO GOOD, and SO SIMPLE. Delicious.

Less than 30 minutes, and Less dirty dishes!

Best mid-week dinner idea.

I highly recommend doubling up your batch so you have leftovers for meal prep! That means your lunch is covered for the next few days too!

➡️ For Meal-Prepping:

Divide your beef sweet potato mixture equally into 4 separate air-tight containers. I added 1/3 cup cooked brown rice to each serving.

Cover with lids and store in the refrigerator for up to 4 days.

Makes 4 servings

Ingredients:

  • 1 Tbsp avocado oil, or olive oil
  • 1-1/2 lbs lean grass fed ground beef, or ground turkey
  • 2 fresh garlic cloves, minced
  • 1 sweet onion, diced
  • 2 red bell peppers, diced
  • 2 medium sweet potatoes or yams, diced
  • 1 cup frozen or fresh organic corn
  • 1/2 cup beef broth
  • 1 Tbsp dijon mustard
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 tsp of oregano
  • 1/8 tsp crushed red pepper flakes
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each
  • fresh parsley, chopped
  • cooked brown rice or quinoa, to prepare your meal prep bowls

Instructions:

Rinse and scrub your potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.

Chop your sweet potatoes into 1/2 inch cubes and dice your peppers and onion.

Heat oil in a large skillet over medium-high heat.

Add in garlic and sauté until fragrant.

Immediately add in your ground meat and cook, stirring well and breaking it apart with a wooden spoon until it is small crumbles. Cook until browned about 5-7 minutes. Once browned place the beef on a covered plate, and set aside.

Using that same skillet, add in onion, bell peppers and sweet potatoes; cook until slightly tender crisp.

Next, stir in your cooked ground meat and corn.

Pour in the broth, add Dijon mustard and tomato sauce. Cover and simmer for 12-15 minutes until potatoes are tender.

Add in oregano, crushed red pepper flakes, sea salt and black pepper to your taste.

Stir until everything is well combined. Cook for 2 minutes more until liquid is reduced a bit.

Taste test, and adjust seasonings to your preferences.

Garnish with fresh parsley and serve with cooked brown rice or quinoa.

Enjoy!

❤Rachel

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