Ground Beef Zucchini Sweet Potato Skillet

For the 2nd week in a row, I'm sharing a meal that can be made from start to finish in 30 minutes (or less) and requires just one pan. Can you tell what stage of life I'm at?! Every day seems to be go, go, go and I'm always searching for meals that are quick to make, easy to clean up, and still delicious reheated the next day. This one fits the criteria! This would also be a great one for weekend meal prep because it won't keep you in the kitchen for hours and would yield lunches for the entire week! This is also Whole30-approved! Enjoy!

INGREDIENTS:

1 lb. lean ground beef (93/7)
1 tsp. minced garlic
1/2 c. onions, diced
1/2 c. red bell pepper, diced
2 1/2 c. sweet potatoes, peeled and diced
1/4 c. beef broth or water
1 medium zucchini, quartered
1 tsp. Dijon mustard
1/2 c. tomato sauce of your choice (be sure to check ingredients for sugar; I used the Paesana brand from Costco)
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. crushed red pepper (optional; this will give it some heat)
salt and pepper, to taste
parsley, to garnish
5 c. cauliflower rice, for serving

INSTRUCTIONS:

Heat the ground beef and minced garlic in a skillet over medium-high heat, breaking up the meat as it cooks with a wooden spoon. Remove the meat from the skillet and set aside.
Add the onions and peppers to the skillet. Saute about 3-4 minutes or until the onions are translucent.
Add the sweet potatoes and beef broth to the skillet. Cook for 5-6 minutes with a covered lid over the skillet, stir occasionally. The steam will allow the potatoes to cook through.
Add the zucchini and cook for about 3 minutes or until the zucchini softens.
Add the ground beef back to the skillet and combine it into the vegetable mixture.
Add the Dijon mustard, tomato sauce, and spices to the skillet. Stir well to thoroughly combine.
Garnish with parsley and serve with cauliflower rice if you choose.