Searching for that perfect weeknight meal that’s fast, flavorful, and won’t leave you with a mountain of dishes? Look no further! This Sweet Potato and Rosemary Skillet is your new go-to. It brings together the comforting sweetness of sweet potato, the savory goodness of plant-based ground, and a zesty honey-mustard glaze, all in one pan and ready in 30 minutes. It’s a rustic, satisfying dish that feels like a hug in a bowl.
Ingredients
• 1 medium onion, halved and thinly sliced
• 1 tablespoon or 15 ml olive oil
• 1 large sweet potato, about 1 lb or 450g, peeled and cut into 1⁄2-inch or 1.25 cm pieces
• 1 12-ounce or 340g package refrigerated or frozen uncooked plant-based ground, thawed if necessary
• 1 medium zucchini, chopped
• 1 teaspoon or 5 ml snipped fresh rosemary or 1⁄2 teaspoon or 2.5 ml dried rosemary, crushed
• 1 tablespoon or 15 ml Dijon-style mustard
• 1 tablespoon or 15 ml fat-free milk
• 2 teaspoons or 10 ml honey
• Snipped fresh rosemary for garnish, optional
Instructions
1. In a very large nonstick skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 3 minutes, stirring occasionally until it begins to soften.
2. Add the sweet potato pieces to the skillet. Continue to cook for 8 to 10 minutes, stirring occasionally, until the potatoes are tender and nicely browned.
3. Stir in the plant-based ground, chopped zucchini, and 1 teaspoon of rosemary. Cook for another 3 to 5 minutes, breaking up the ground with a spoon, until the zucchini is tender-crisp.
4. While the vegetables cook, whisk together the Dijon mustard, milk, and honey in a small bowl to create the sauce.
5. Pour the mustard mixture over the in the skillet. Stir everything together to coat evenly and heat through for about a minute. Garnish with additional fresh rosemary, if desired, and serve immediately.
Nutritional Information
• Per Serving: 216 calories
• Total Fat: 7 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 487 mg
• Carbohydrates: 20 g
• Fiber: 7 g
• Protein: 17 g
Pro Tips
• To make this recipe fully vegan, simply swap the honey for maple syrup or agave nectar and use your favorite unsweetened plant-based milk, like soy or almond milk.
• Chop your onion, sweet potato, and zucchini ahead of time to make this 30-minute meal even faster. Store them in an airtight container in the fridge for up to 3 days.
• Feel free to swap the zucchini with other quick-cooking vegetables like bell peppers, mushrooms, or spinach. Add heartier veggies like broccoli or carrots along with the sweet potato.
• For a deeper, smokier flavor, add 1/2 teaspoon of smoked paprika along with the rosemary. A splash of apple cider vinegar in the mustard sauce can also brighten the dish.
FAQ
Q: How can I make this sweet potato skillet completely vegan
A: To make this recipe fully vegan, simply swap the honey for an equal amount of maple syrup or agave nectar in the sauce. For the milk, use your favorite unsweetened plant-based milk like almond, soy, or oat milk.
Q: What is the best plant-based ground for this skillet recipe
A: Most refrigerated or frozen plant-based grounds made from soy or pea protein work wonderfully. Brands like Impossible, Beyond Meat, or store-brand crumbles will all provide a savory, meaty texture and a great source of protein, making it a satisfying vegetarian meal.
Q: Can I use a different vegetable instead of sweet potato
A: Absolutely. While sweet potato offers a unique sweetness, you could substitute it with butternut squash, regular potatoes like Yukon Gold, or even carrots. You may need to adjust the initial cooking time to ensure they become tender before adding the other ingredients.
Q: Can I store and reheat leftovers of this sweet potato skillet
A: Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. The flavors often meld and taste even better the next day.
