This post may contain affiliate links. Please read our disclosure policy.
This simple one-pan meal is loaded with ground beef (you’re welcome to use turkey), brussels sprouts, carrots, and sweet potato. It’s a veggie packed recipe that’s perfect for a quick weeknight dinner fix!
So is it a breakfast or a dinner recipe? Lots of people see diced potatoes and immediately think hash. Their brains tell them breakfast. While I don’t disagree that diced potatoes are always delicious for breakfast (see my Skillet Breakfast Potatoes for further proof), I’m a firm believer that potatoes + protein + veggies make for a satiating meal any time of day!
And since dinnertime is usually when I’m particularly low on motivation to cook, this uncomplicated but flavorful dish is especially appealing then.
It’s ready in only 30 minutes! The most challenging step is getting the veggies chopped. We can handle that!
For this recipe you’ll need:
Ground beef or turkey.
Minced garlic.
Sweet potatoes: Feel free to use yellow, gold, or russet potatoes if preferred. I personally enjoy the mix of sweet and savory here so the sweet potatoes are a yummy addition!
Carrots.
Brussels sprouts: These will be chopped to decrease your cooking time (always a win!) and help them better blend in with the other ingredients. We want everything to be about the same size.
Beef stock or broth.
A little oil.
Simple seasonings.
The first thing we’ll do to create this quick dish is sauté and season the ground beef. Add the garlic at the last minute to get it golden brown. Season. Then set the meat and garlic aside because we want to use to this same skillet to get our veggies cooked to tender perfection.
The sweet potatoes and carrots sauté in a bit of oil next. They’ll get seasoned separately in this step because we’re building our flavors here.
Then it’s time for the cooked meat to go back to the pan along with the beef stock and chopped brussels sprouts. Let it all simmer to marry your flavors and soften the sprouts.
Aaaand we’re done. That wasn’t hard at all, was it?
It’s a little bit savory and sweet (thanks to the carrots and sweet potatoes) plus it has a nice kick from the crushed red pepper flakes.
Is this skillet meal spicy?
It does have a bit of heat but it’s not overwhelming. To increase the spiciness, use 1/2 tsp crushed red pepper flakes instead of 1/4 tsp. You can also simply omit the red pepper completely if you want to keep it mild.
Can you swap any of the veggies for others?
Of course! Let’s chat swaps.
You can easily use yellow, gold, or russet potatoes in place of sweet potatoes.
If brussels sprouts aren’t your thing I’d (a) suggest giving them a try because they’re amazing and (b) recommend using fresh green beans (halved) or broccoli if you’re adamant about avoiding those sprouts. The green beans can be added to the skillet with the sweet potato and carrots. They’ll need that extra time to get tender with some charing. If using broccoli add it at the end, cover, and steam for just a few minutes.
How to serve this?
Oh there are so many ways to serve up this easy meal. You can clearly enjoy it as is and it’s just perfect. Flavorful. Healthy. Satiating thanks to those potatoes.
But perhaps you want to add something to stretch this dish a bit further? I know I always like extra green on our plates!
Other veggies that work beautifully beside this skillet meal are Easy Roasted Broccoli, Spicy Roasted Broccoli, Garlic Green Beans, Simple Sautéed Cabbage, or Roasted Green Beans with Almonds.
More recipes like this:
Green Chile Chicken & Potato Skillet
Ground Turkey & Potato Skillet
20 Minute Skillet Sausage & Zucchini
Easy Turkey & Zucchini Skillet
Ground Beef & Sweet Potato Skillet
Ingredients
Beef
- 1 lb lean ground beef, Can use ground turkey if preferred.
- 1 tsp chili powder
- 1 tsp dried basil
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tsp garlic, minced
Veggies
- 2 tbsp olive or avocado oil
- 2 cups carrots, peeled and diced
- 2 cups sweet potatoes, peeled and diced, This is about 1 large potato or 2 medium potatoes. You're welcome to leave unpeeled if you like.
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper, Use 1/2 tsp for more heat.
- 1 cup beef stock or broth
- 1 lb brussels sprouts, diced
Instructions
- Add your ground beef (or turkey) to a large skillet on the stovetop. Use a spatula to crumble the meat. Cook on medium-high heat, stirring occasionally, until browned.
- Stir in salt, pepper, chili powder, onion powder, basil, and minced garlic. Sauté for one more minute so garlic is golden in color. Remove beef and garlic from pan and set aside.
- Add the oil to the skillet. Once hot, add diced sweet potatoes and carrots. Season with salt, chili powder, ground ginger, onion powder, and crushed red pepper flakes. Make sure you're still at medium-high because we want to get some browning on those veggies. Sauté for 5 to 10 minutes, stirring frequently, until sides of potatoes have browned.
- Reduce heat to medium. Add ground beef back to the pan along with beef stock and diced brussels sprouts. Stir. Cover and simmer for 5 to 8 minutes, or until brussels sprouts are tender to your liking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish!!!   My husband is not a huge fan of yams normally, but loves this dish with all the flavors.  Requested that this  become a regular meal. I  did exchange Brussels Sprouts  for green beans.  Do you know how this freezes?Â
I love this one for freezing!
Made this twice now, one time with ground beef and the next time with ground turkey. Both were delicious. Made when visiting my parents and they were raving about it!
This is great to hear! Thank you, Jenna!
Just made this. Simple, quick, delish. Doubled the recipe for meal prep. Didn’t have chicken or beef stock so I used a little tomato bullion. Used garlic powder instead of garlic for expediency. Tossed in some frozen green beans I had in the freezer at the end of cooking.
I just finished making this using ground turkey.. Â it is delicious. Â Unfortunately there is very little left. Â The meat was so good alone, Â that very little was left to put in with the veggies.
This was great! My two boys loved it. I didn’t have brussel sprouts so I used asparagus instead. It was soooo yummy!
I was skeptical (sorry Christina) but made this dish anyways and I’m so glad I did….it’s now one of my favorites! Easy and flavorful. Next time I’ll go all in with the red pepper flakes.
This was amazing. A combination of all my family’s favorite vegetables in a one-pot skillet. This recipe is a keeper.
This is seriously sooooo good! One of my absolute favorites!! Â I made it twice in one week and literally had no problem eating it day after day after day!!! LOL. Â So much flavour!Â