Moroccan Beef Skillet with Roasted Sweet Potatoes

Name: Moroccan Beef Skillet with Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4.5 servings
Cuisine: Moroccan
Ingredients: 1.5 pound ground beef (90% lean or higher); 2 sweet potatoes (large, peeled and diced into 1/2-inch cubes); 2 tablespoon olive oil (divided); 1 red onion (small, half minced for beef, half thinly sliced for salad); 3 clove garlic (minced); 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cinnamon; 1 cup beef broth; 1 Roma tomato (diced); 1 cucumber (diced); 0.25 cup fresh parsley (chopped); 1.5 teaspoon sea salt; 0.75 teaspoon black pepper

Flavorful ground beef cooked with aromatic Moroccan spices, served alongside tender roasted sweet potato cubes and a refreshing cucumber and tomato salad.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4.5
Cuisine: Moroccan
Difficulty: Easy
Cost: $4.56/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Whole30
High-Protein
Low-Sugar
Low-Sodium

Ingredients

1.5 pound ground beef (90% lean or higher)
2 sweet potatoes (large, peeled and diced into 1/2-inch cubes)
2 tablespoon olive oil (divided)
1 red onion (small, half minced for beef, half thinly sliced for salad)
3 clove garlic (minced)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground ginger
0.25 teaspoon ground cinnamon
1 cup beef broth
1 Roma tomato (diced)
1 cucumber (diced)
0.25 cup fresh parsley (chopped)
1.5 teaspoon sea salt
0.75 teaspoon black pepper

Instructions

Preheat your oven to 400°F. On a baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15-20 minutes, or until tender and lightly caramelized. Toss halfway through.
While the sweet potatoes roast, prepare the salad: In a small bowl, combine the diced Roma tomato, diced cucumber, and the thinly sliced red onion part. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and minced red onion (the other half). Cook, breaking up the beef with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, ground ginger, and ground cinnamon. Cook for 1 minute until fragrant.
Pour in the beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. Season with 1 teaspoon sea salt and 1/2 teaspoon black pepper to taste.
To the cucumber and tomato salad, add the chopped fresh parsley and drizzle with a little olive oil if desired, and season with a pinch of sea salt. Serve the Moroccan beef skillet hot with the roasted sweet potatoes and fresh salad on the side.

Notes

This skillet meal reheats well and is perfect for meal prep. The sweet potatoes can be roasted ahead of time. For extra flavor, a squeeze of fresh lime juice over the beef at the end is delicious.

Nutrition (per serving)

Calories: 543
Protein: 36 g
Carbohydrates: 32 g
Fat: 26 g
Fiber: 5 g
Sodium: 100 mg
Saturated Fat: 13 g
Sugar: 2 g
Cholesterol: 70 mg