Ground Beef Sweet Potato and Carrot Nomato Skillet
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A deconstructed take on classic Nomato flavors. Instead of a heavy sauce, we caramelize the carrots and sweet potatoes in bone broth to create a sweet, savory glaze that coats the beef. A perfect one-pan dinner without the blender mess.
Time
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
1 tbsp Olive Oil (or avocado oil)
1 lb Ground Beef (grass-fed preferred)
2 medium Sweet Potato (peeled and diced small (about 1/2 inch cubes))
1 cup Carrot (finely diced)
1 cup Bone Broth (AIP compliant, homemade chicken or beef broth)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Dried Oregano
0.5 tsp Turmeric (for color and anti-inflammatory benefits)
1 tsp Sea Salt (or to taste)
5 oz Spinach (fresh, packed)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat.
- 2
Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain any excess fat.
- 3
Add the diced sweet potatoes and carrots to the skillet. Stir well to combine with the beef.
- 4
Sprinkle the garlic powder, onion powder, dried oregano, turmeric, and sea salt over the beef and vegetables. Stir for 1 minute to coat and toast the spices lightly.
- 5
Pour in the bone broth. Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the sweet potatoes are tender.
- 6
Once the vegetables are tender, remove the lid. If the liquid is too thin, increase the heat and simmer for a few minutes until the sauce reduces slightly.
- 7
Stir in the fresh spinach. Cook until the spinach has wilted completely (about 2-3 minutes).
- 8
Taste and adjust salt if necessary. Serve immediately.
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