Ground Beef Zucchini Sweet Potato Skillet (Bariatric-Friendly)
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Dietary: Gluten-Free, Paleo
Ingredients:
• 500g lean ground beef
• 1 medium zucchini, sliced into half-moons
• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder (optional for heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Cook Sweet Potatoes:
• Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
• Add the diced sweet potatoes to the skillet and cook for about 10-12 minutes, stirring occasionally until they are fork-tender.
• Remove them from the skillet and set aside.
2. Brown the Ground Beef:
• In the same skillet, add the ground beef and cook over medium heat, breaking it apart with a spoon, until browned and fully cooked (about 5-7 minutes).
• Drain any excess fat, then season with cumin, paprika, chili powder, salt, and pepper. Stir well.
3. Add Vegetables:
• Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion becomes translucent.
• Add the zucchini and cooked sweet potatoes back into the skillet. Stir everything together, and cook for an additional 3-4 minutes, allowing the zucchini to soften but remain vibrant.
4. Final Touch:
• Adjust seasoning if necessary.
• Garnish with fresh chopped parsley before serving.
Serving Suggestions:
Serve this meal on its own for a low-carb, filling option, or pair with a side salad for added fiber. This dish is perfect for bariatric patients because it’s full of healthy proteins, vegetables, and good fats while being light on heavy carbs.
Enjoy your wholesome, one-pan comfort meal that’s both satisfying and nutritious! This recipe is ideal for a quick weeknight dinner and supports a healthy lifestyle.