Ground Beef and Vegetable Skillet

This ground beef and vegetable skillet recipe is from my retired e-book and it has been one of my staples for years. It is quick and easy to make for meal prep, super easy to substitute ingredients to make it work for you. It is AIP, Paleo, gluten, and dairy free.

ground beef and vegetable skillet

Ground Beef and Vegetable Skillet

This super easy ground beef and vegetable skillet recipe is one of my favorite go-to recipes, because it is quick, easy, makes for a complete meal. It is also great for batch cooking and meal prepping. I often use this recipe as a template to use whichever ingredients I have at home at the moment and I’ll show you below how to do that.

Ingredients in this Skillet

  • ground beef
  • shallots
  • garlic
  • leek
  • sweet potato
  • swiss chard
  • extra virgin olive oil
  • salt, pepper and oregano

How to Use this Recipe as a Template

This recipe works great as a template to switch it up, use up what you have at home, and make sure you bring variety into your diet. It is so important to get a lot of variety into your diet by switching u the ingredients you use. This recipe is the perfect way to do that.

  • Pick a protein: Instead of ground beef, you can use any other ground meat, or even regular chicken or fish.
  • Pick a flavor-enhancing vegetable: Garlic, shallots, and leeks give a lot of flavor to the recipe. You can also use regular onions or spring onions.
  • Pick a starchy vegetable: Instead of sweet potatoes you can use regular potatoes (not AIP), parsnips, rutabaga, white sweet potatoes, carrots, beets.
  • Pick any other vegetable of your choice: In this recipe, I used leeks as my extra vegetable. I often also add mushrooms which give a great flavor but simply open your fridge and use up what you already have.
  • Pick a leafy green: Instead of swiss chard, you can use any other chard, collard greens, kale, spinach, etc. Same here, the more variety the better.
  • Pick a cooking fat: Instead of extra virgin olive oil, avocado oil, coconut oil, or animal fat such as duck fat, lard, and tallow work well.

How to Use this Recipe for Meal Prep

  • Double up the portion when you make it and save the rest in glass containers in the fridge or freeze.
  • You can also make a double batch on your batch cooking day and store all of it. It tastes great after it has been frozen.
  • If you freeze a bunch of portions, simply put the container in the fridge the night before you want to eat it to defrost.

More Easy Meal Prep Recipes

I cannot wait for you to try this recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram.

Happy cooking



Ground Beef and Vegetable Skillet

This ground beef and vegetable skillet is quick and easy to make, and works great as a template. It is AIP, Paleo, gluten and dairy free.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people


For the ground beef

  • extra virgin olive for frying
  • 1 lb ground beef (grass-fed)
  • 1/2 onion (can use onion powder if you are in a rush)
  • 1 clove garlic (can use garlic powder if you are in a rush)
  • pepper (omit on AIP)

For the vegetables

  • extra virgin olive for frying
  • 2 small or medium sweet potatoes
  • 1 leek
  • 1 bunch swiss chard
  • salt
  • pepper (omit on AIP)


  • Peel and dice shallot, peel, and mince garlic. Cut the leek and sweet potato into small pieces. Cut Swiss chard into medium pieces.
  • Heat a large skillet on medium heat. Once hot add enough olive oil to coat the pan. Add leeks and sweet potatoes to the pan, season with salt and pepper, and fry until the sweet potatoes are slightly browned, for about 3 minutes. Stir occasionally. Reduce the temperature to medium/low and cover with a lid. Cook until the sweet potato is cooked through, about 5 minutes, and stir occasionally.
  • While sweet potatoes and leeks are cooking heat another large or medium pan on medium heat. Once hot, add olive oil to coat the pan. Add shallots and garlic and fry until shallots are translucent about 2 minutes. Add ground beef evenly to the pan. Season with salt, pepper, and oregano and brown both sides, about 3 minutes each until meat is cooked through.
  • Once the sweet potatoes are done add the swiss chard to the veggie skillet and mix well. Cover with a lid, turn off the heat, and let it rest for about 1 - 2 minutes or until the chard is starting to wilt.
  • Finally, add ground beef to the veggie skillet and mix well. Taste and season with more oregano, salt, and pepper if necessary.
Keyword aip, dairy-free, gluten-free, egg-free, nute-free, paleo


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