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.

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

Next, stir in your cooked ground meat and corn.

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!