Description
Smoky Paprika Ground Beef Skillet with Golden Sweet Potatoes & Tender Zucchini is a hearty one-pan dinner packed with savoury ground beef, golden sweet potatoes and tender zucchini. Smoked paprika, oregano and cumin give the skillet a warm, smoky flavour, while feta, fresh parsley and lemon add a bright finish.
Ingredients
1 lb (450 g) ground beef
2 medium sweet potatoes, peeled and cut into small cubes
2 medium zucchinis, sliced into half-moons
1 small yellow onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1½ tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chilli flakes, optional
1/2 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
Lemon wedges, for serving
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and season with a pinch of salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are golden on the outside and nearly tender.
2. Add the diced onion and the remaining tablespoon of olive oil. Cook for 3–4 minutes, stirring occasionally, until the onion softens and the sweet potatoes are fully tender.
3. Push the sweet potatoes and onion to one side of the skillet. Add the ground beef to the empty side and cook for 6–8 minutes, breaking it apart with a spoon as it browns.
4. Stir in the minced garlic, smoked paprika, dried oregano, cumin, garlic powder, salt, black pepper and chilli flakes if using. Cook for another 1–2 minutes, stirring until the garlic is fragrant and the beef is evenly coated with the spices.
5. Add the sliced zucchini to the skillet. Stir everything together and cook for 4–5 minutes, until the zucchini is tender but still slightly firm.
6. Drizzle the fresh lemon juice over the beef and vegetables. Toss gently to distribute the bright citrus flavour throughout the skillet.
7. Remove the skillet from the heat. Scatter the crumbled feta and fresh parsley over the top.
8. Serve immediately with extra lemon wedges and freshly cracked black pepper.
Notes
Cut the sweet potatoes into small cubes so they cook more quickly and develop more golden edges.
Push the vegetables aside when browning the beef to give it direct contact with the hot skillet.
Add the zucchini after the beef and sweet potatoes have cooked and sauté it for just 4–5 minutes to keep it tender but slightly firm.
Finish with fresh lemon juice to balance the smoky and savoury flavours.
The chilli flakes are optional and can be left out for a milder version.
The skillet is best served immediately, but leftovers can be stored and reheated. Add the feta and fresh parsley after reheating for the freshest finish.
Serve straight from the skillet as a complete meal. Feta, parsley and lemon add a fresh finishing touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mediterranean