Food Recipes Ground Beef Zucchini Sweet Potato Skillet (Meal Prep)

Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!


  •  1 tablespoon olive oil
  •  1 lb organic extra-lean ground beef
  •  1 garlic clove — minced
  •  ½ cup onions
  •  ½ cup red bell pepper
  •  2 ½ cup sweet potato — diced (cut very small)
  •  ¼ cup beef broth or water
  •  1 medium zucchini — quartered
  •  1 teaspoon yellow mustard
  •  1/3 cup tomato passata — tomato sauce works too
  •  ½ teaspoon of oregano
  •  1/8 teaspoon crushed red pepper — optional
  •  Salt and freshly ground black pepper to taste
  •  Fresh parsley — chopped


  •  4 cups cauliflower rice


    1. In an iron cast skillet, heat olive oil over medium-high heat.
    2. Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
    3. Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary,  add a little bit of olive oil to help sauté the veggies.
    4. Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.
  1. Add the zucchini and cook for 3 minutes.
  2. Add the ground beef to skillet again and mix everything together.
  3. Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
  4. Garnish with fresh parsley.


  1. Place an even amount of cauliflower rice into 5 different plastic/glass containers.
  2. Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
  3. Cover with the lid and place in the fridge for up 5 days.
  4. Heat in the microwave for about 2 mins.
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