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.


Easy Recipes Beef Burrito Skillet

This casserole is easy and delicious! I think that next time I make it I will leave out the salsa and taco seasoning and use a can of enchilada sauce. We used corn tortillas as we have people with celiac in our home. Two thumbs up from the whole family!


  • 1 lb ground beef (at least 80% lean)
  • 1 cup water
  • 1 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 package (1 oz) Old El Paso™ original taco seasoning mix
  • 4 (6-inch) Old El Paso™ flour tortillas for soft tacos and fajitas, cut in 1-inch strips
  • 1 cup shredded Mexican cheese blend (4 oz)
  • 1/4 cup sliced green onions
  • 1/2 cup sour cream


  1. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Add water, salsa, beans and taco seasoning mix. Cook 3 to 5 minutes or until sauce thickens. Reduce heat to low.
  2. Stir in tortilla strips; cook 1 minute. Top with cheese; cover, and remove skillet from heat. Let stand 3 to 5 minutes or until cheese is melted.
  3. Top with green onions. Serve with sour cream.

I made this and share it with a couple of cousins. We all liked it. The flavors go together well, it’s not too spicy–but could be made to be. It’s quick and easy to prepare, and is on the table in less than 30 minutes. A plus! This recipe will be made again, for sure.



O.M.Gosh, this was amazing! Made this last week and it was so good my husband wants it again this week (which is so unlike him to want a dish so soon!) He said it tasted similar to PF Chang’s which we both love! Thank you for the recipe!


  • 1 cup quinoa, dry but rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh ground ginger
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1/3 cup brown sugar or coconut palm sugar
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
  • salt and pepper, to taste
  • 2 green onions, thinly sliced


  1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
  2. While the quinoa cooks, heat the oil in a large pan. Add the ground beef and brown completely. Drain most of the fat. Clear room in the pan to cook the garlic and ginger for about 1 minute or until fragrant.
  3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
  4. Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
  5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.

Made this for dinner tonight. It was pretty good but could have probably used half the sauce amounts, it made a lot! I also added some broccoli at the same time as the sauce once the meat was browned. My husband said it tastes like beef and broccoli from p.f. Changs. Will make it again!