The key to this dish lies in selecting the right ingredients to bring out bold, fresh flavors without fuss. I always reach for the freshest zucchini I can find at the market—firm and vibrant, never soft or watery. For the sweet potatoes, I prefer medium-sized ones with smooth skin; they cook evenly and add a lovely sweetness that balances the savory beef. When it comes to ground beef, I lean toward 85% lean to keep things juicy but not greasy, which is crucial for a skillet meal that cooks quickly. If you’re looking for swaps, ground turkey or plant-based crumbles work well too.

• 1 pound (450g) ground beef (85% lean)
• 1 large zucchini, diced
• 1 medium sweet potato, peeled and diced into 1/2-inch cubes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil
• 1/4 cup beef or vegetable broth (optional, for deglazing)
• Fresh parsley or chives, chopped (for garnish)