One-Pan Ground Beef Skillet with Zucchini and Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty, nutrient-packed skillet combining savory ground beef with tender zucchini and sweet potatoes, perfect for easy Whole30 meal prep. This american-inspired whole30 (whole30, gluten free) ready in about 35 minutes pairs extra virgin olive oil, ground beef, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb ground beef
• 1 medium (about 8 oz), peeled and diced into 1/2-inch cubes sweet potato
• 2 medium (about 12 oz), diced into 1/2-inch cubes zucchini
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes until browned and no longer pink.
4. Step 4: Push the beef mixture to one side of the skillet and add 1 medium diced sweet potato (peeled, cut into 1/2-inch cubes). Cook for 5 minutes, stirring occasionally, until sweet potatoes start to soften.
5. Step 5: Add 2 medium diced zucchinis (1/2-inch cubes) to the skillet, stir everything together, then sprinkle 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon sea salt, and 1/2 teaspoon black pepper evenly over the mixture.
6. Step 6: Cover the skillet with a lid and reduce heat to medium-low. Cook for an additional 8-10 minutes, stirring every 3 minutes, until sweet potatoes are fork-tender and zucchini is softened.
7. Step 7: Remove from heat, sprinkle 2 tablespoons chopped fresh parsley over the top, and stir lightly before serving.