High-Protein Ground Beef & Sweet Potato Skillet Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g lean ground beef (10% fat)</li><li class="ingredients-single-item">2 medium sweet potatoes (approximately 450g), peeled and diced into 1.5cm cubes</li><li class="ingredients-single-item">1 large red bell pepper, diced</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">150g fresh spinach</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp dried oregano</li><li class="ingredients-single-item">1/4 tsp chili flakes (optional)</li><li class="ingredients-single-item">250ml beef stock</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">Sea salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">30g freshly grated Parmesan cheese (optional)</li><li class="ingredients-single-item">Fresh parsley, chopped for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Large cast-iron skillet or heavy-bottomed frying pan</li><li class="equipment-single-item">Sharp chef's knife</li><li class="equipment-single-item">Wooden spoon or heat-resistant spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot (you'll see slight rippling in the oil), add the diced sweet potatoes. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften and develop golden edges. The caramelization of the sweet potatoes will enhance their natural sweetness, creating a delicious foundation for our dish.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the partially cooked sweet potatoes to a plate and set aside. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn as this would introduce bitterness to your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the ground beef to the skillet, breaking it apart with your wooden spoon. Cook for 5-7 minutes until no pink remains and the meat has developed a nice brown color. This browning (known as the Maillard reaction) creates deep, savory flavors that are essential for a rich-tasting dish.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Drain any excess fat if necessary, then add the ground cumin, smoked paprika, dried oregano, and chili flakes if using. Stir well to coat the meat with the spices and cook for about 1 minute until fragrant. The heat will activate the essential oils in the spices, intensifying their flavors throughout the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the diced bell pepper to the skillet and cook for 2 minutes until it begins to soften. Stir in the tomato paste and cook for another minute, allowing it to slightly caramelize which will deepen the tomato flavor and add a subtle sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour in the beef stock and return the partially cooked sweet potatoes to the skillet. Stir to combine everything, scraping any browned bits from the bottom of the pan (these contain concentrated flavor). Reduce the heat to medium-low, cover, and simmer for about 8-10 minutes until the sweet potatoes are fork-tender and most of the liquid has reduced.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the fresh spinach in batches, stirring until it wilts into the mixture. This should take only 1-2 minutes. The residual heat will perfectly wilt the spinach while maintaining its nutrients and vibrant color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Season with salt and pepper to taste. If using, sprinkle the grated Parmesan over the top and allow it to melt slightly. The Parmesan adds both saltiness and umami, contributing to the depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and let the skillet rest for 2-3 minutes. This brief resting period allows the flavors to settle and meld together. Garnish with freshly chopped parsley before serving for a burst of color and fresh flavor. Enjoy this protein-rich, nutritious meal straight from the skillet!</li></ol>