Southwestern sweet potato and ground beef skillet is loaded with fresh veggies and topped with cheese and avocado. A healthy, easy, and delicious dinner that your whole family will love. Ready in 30 minutes!
Course: Main Course
1/2 tspsea salt
2.5cupssweet potato, skin on - diced (approx 2 medium sweet potato)
1/2 cuponion, diced(1 medium)
1cupred bell pepper, diced
1/4cupcheddar cheese, shreddedeliminate for paleo version
1cupfresh tomato, diced
Brown ground beef in a large cast iron skillet. Add 1 Tbs chili powder, 1 tsp garlic powder, and 1/4 tsp salt. Stir well to coat the beef with all of the spices. Cook for 5-7 minutes, or until well browned.
Remove beef from the skillet and reserve. Wipe out pan, remove all residual fat.
Add sweet potato to skillet with 1/2 cup water. Cover and cook for 5 minutes until the sweet potato is tender and the water absorbed.
Remove cover and add onion, bell pepper and garlic to the skillet and all remaining spices. Pour in additional 1/4 cup of water and stir well. Cook until onion is tender 5-7 more minutes. If mixture begins to stick add additional water 1/4 cup at a time and cook until completely evaporated. Add beef back to the skillet and stir well. Add spinach to the skillet, cover for 2-3 minutes or until spinach has wilted.
Remove skillet from heat and top with shredded cheese, freshly diced tomato, and diced avocado.
Eliminate cheese for a Paleo version
I use a lean ground beef for this recipe at least 90%.
You could easily swap black beans for the ground beef for a vegetarian version