Peel the sweet potato and dice it into small, even cubes—around ½ inch thick.

Slice the zucchini into half-moons (cut lengthwise, then slice).

Dice the onion and mince the garlic.

Pro Tip: Keep the sweet potato cubes small so they cook faster and soften evenly in the skillet.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the ground beef and break it up with a spatula or wooden spoon.

Cook for 5–7 minutes, or until browned and no longer pink.

Season lightly with salt and pepper.

Once cooked, transfer the beef to a plate and set aside.

Pro Tip: Don’t overcrowd the pan while browning—let the meat sit for a minute before stirring to get a better sear.

In the same skillet, add the remaining tablespoon of olive oil.

Toss in the diced onions and sauté for 2–3 minutes, until they start to soften.

Add the diced sweet potatoes and stir well to coat with the oil.

Cook for 8–10 minutes, stirring occasionally, until the sweet potatoes are fork-tender.

Pro Tip: If the potatoes are browning too quickly, lower the heat and cover the skillet with a lid to help them steam-cook.

Once the sweet potatoes are soft, stir in the sliced zucchini and minced garlic.

Cook for another 4–5 minutes, just until the zucchini is tender but still a little crisp.

Season with smoked paprika, dried oregano, and another pinch of salt and pepper.

Return the cooked ground beef to the skillet.

Stir everything together and cook for 2–3 more minutes to let the flavors meld.

Taste and adjust seasonings if needed.

Turn off the heat and sprinkle with freshly chopped parsley or cilantro, if using.

Pro Tip: Let the skillet sit for 1–2 minutes before serving—this helps the juices settle and keeps the dish flavorful without being too oily.