A sizzling one-skillet meal packed with tender steak, sweet potatoes, and crisp bell peppers—Whole30-friendly, bursting with flavor, and ready in just 30 minutes!
One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece!
If you're looking for a quick, flavorful, and nutritious meal that comes together in just 30 minutes, this One-Skillet Steak Bites with Sweet Potatoes & Peppers – A 30-Minute Masterpiece! is your new go-to recipe. Juicy, seared steak bites pair perfectly with caramelized sweet potatoes and crisp bell peppers, all tossed in a savory garlic-infused soy glaze. It’s the perfect combination of hearty, wholesome, and absolutely delicious—all made in just one pan for minimal cleanup!
Not only is this dish incredibly easy to make, but it’s also packed with nutrients and fits a variety of diets. The protein-rich steak and fiber-filled sweet potatoes create a balanced meal, while bell peppers add a fresh, vibrant crunch. If you're following Whole30, paleo, or gluten-free eating, a simple swap of coconut aminos for soy sauce makes this dish fully compliant. Plus, it’s versatile—great for a quick weeknight dinner, meal prep, or even an impressive yet effortless dish for entertaining.
With just one pan and a handful of simple ingredients, this 30-minute meal is a true lifesaver for busy days. A quick pre-cook of the sweet potatoes in the microwave ensures they’re tender without extra stovetop time, while the steak sears to perfection in minutes. The result? A bold, satisfying, and nourishing dish that proves healthy eating can be both effortless and crave-worthy. Whether you’re feeding the family or making a solo dinner, this skillet meal will quickly become a favorite in your recipe rotation!
One-Skillet Steak Bites with Sweet Potatoes and Bell Peppers
serves 4
1 large sweet potato, diced into 1″ pieces 1 teaspoon kosher salt 1 lb sirloin steak, diced into 1″ pieces 3 tablespoon olive oil, divided 2 cloves garlic, minced 2 bell peppers, seeded and diced into 1″ pieces 2 teaspoon cracked black pepper 2 tablespoon soy sauce
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes stirring halfway through. You want the potatoes just so you can pierce one with the tip of a knife with a little resistance. You don't want them too cooked or they will turn out mushy.
Heat a large skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every so often like stir frying, until browned, about 6 minutes. Remove the steak to a plate or baking sheet. Set aside.
Reduce the heat to medium-high and add another tablespoon of olive oil to the skillet. Add the sweet potatoes, tossing to coat and cook, stirring occasionally, until browned, 3-4 minutes. Add the bell pepper, stirring occasionally until crips tender, about 3-4 minutes. Add the garlic and stir to combine.
Add the steak and juices back to the pan along with the soy sauce. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.
Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table
Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing
This Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing is a perfect balance of hearty and healthy, which makes it an excellent choice for the colder months when we're all craving comfort food.. The recipe comes together so easily—using simple cooking techniques like roasting sweet potatoes until golden and tender and whisking up a quick, flavorful ginger dressing. The blend of warm, nutty brown and wild rice and peppery arugula provides a satisfying base to the salad, while the creamy feta, tart cranberries, and crunchy pepitas create a delightful texture and flavor contrast. It’s the kind of dish that feels indulgent but is packed with nourishing ingredients. It's one of our new favorite salads!
This is a versatile option for many occasions. Serve it as a light yet filling lunch, a stunning side dish at holiday gatherings, or even as part of a weeknight dinner when you want something quick and wholesome. The bold flavors and vibrant colors make it as visually appealing as it is delicious, and the combination of hearty grains and roasted vegetables ensures it’s a crowd-pleaser. Whether you’re looking to brighten a cold winter day or impress your dinner guests, this salad is a surefire way to bring a little comfort and warmth to your table.
Enjoy!
What Ingredients do I need?
Produce
1 medium sweet potato
Fresh ginger
arugula (5 oz container)
Grains
brown and wild rice blend (cooked - will need 1 cup)
Dairy
feta cheese (I like to buy a block and crumble it myself)
Pantry
Extra-virgin olive oil
Apple cider vinegar
Dijon mustard
Honey
Dried cranberries
Raw pepitas
Substitutions and Variations
Substitutions
Arugula: Substitute with spinach, kale (massage it to soften), or mixed salad greens for a similar base.
Brown and Wild Rice Blend: Use quinoa, farro, barley, or even couscous for a quicker alternative.
Sweet Potato:Swap for butternut squash or carrots.
Feta: Replace with goat cheese, blue cheese, or a vegan feta alternative.
Dried Cranberries: Use raisins, dried cherries, chopped dates, or golden raisins.
Pepitas: Try sunflower seeds, slivered almonds, chopped walnuts, or pecans.
Variations
Grilled Chicken or Shrimp: Add a serving of protein to make this salad a complete meal.
Chickpeas or Lentils: Toss in for a vegetarian protein boost and extra heartiness.
Herb Infusion: Sprinkle in fresh parsley, cilantro, or mint to elevate the flavors.
Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the dressing for heat.
Spring Version: Replace sweet potato with strawberries (roasted if you like), arugula with baby spinach, pepitas with almonds, brown & wild rice with quinoa, feta with goat cheese, and add a splash of orange juice to the dressing.
Summer Version: Replace sweet potato with grilled zucchini or corn for a lighter, summery take.
Fall-Inspired: Use roasted apples or pears instead of sweet potatoes for a cozy autumn vibe.
Creamy Ginger Dressing: Blend the dressing ingredients with 1–2 tablespoons of Greek yogurt for a creamier texture.
Toppings: Replace cranberries with pomegranate seeds for a burst of tart freshness.
Kitchen Tips and Notes
Roasting Sweet Potatoes: Ensure the sweet potato cubes are evenly sized for consistent roasting. Tossing them halfway through cooking helps achieve a golden, caramelized exterior.
Cooking Grains: Cook brown and wild rice (or the chosen grain) ahead of time and refrigerate to save time. Warm or cool grains work well in this salad.
Serving and Storage: Dress the salad just before serving to keep it fresh and prevent sogginess. Leftovers can be stored separately, but if pre-dressed, enjoy them within a day for the best texture.
Equipment I May Need
Baking Sheet: A large, rimmed baking sheet ensures even roasting.
Cutting Board: For chopping vegetables, fruits, and greens.
Sharp Knife: To dice sweet potatoes, slice greens, and chop other ingredients.
Microplane: To finely grate fresh ginger for the dressing. Small Mixing Bowl: For whisking together the ginger dressing. Whisk: To blend the dressing ingredients smoothly.
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Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing
serves 3-4
Salad 1 cup cooked brown and wild rice ½ teaspoon fine sea salt, divided 1 medium sweet potato, peeled and cut into 1” cubes 1 ½ tablespoons extra-virgin olive oil 1/4 cup raw pepitas (green pumpkin seeds) 2 - 2 1/2 oz arugula (about 2 - 3 handfuls) 1/4 cup crumbled feta ¼ cup dried cranberries
Ginger dressing
1/4 cup extra-virgin olive oil 1 tablespoons apple cider vinegar 1 tablespoons Dijon mustard 2 teaspoons honey 1 teaspoon finely grated fresh ginger 1/4 teaspoon fine sea salt 1/8 teaspoon ground black pepper
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Place the sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they they are browned and tender.
Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Set aside.
To a large serving bowl or platter add the arugula. Top with the rice, roasted sweet potatoes, pepitas, feta, and dried cranberries. Toss with dressing or plate the salad in individual portions and serve the dressing on the side.
A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili. It's filled with the fall flavors we love and brings on the Autumn comfort vibes!
Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash
When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!
This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!
This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!
Enjoy!
What Ingredients do I need?
Pantry items
chili powder
ground cumin
paprika
dried oregano
canola oil
crushed tomatoes
black beans (2 cans)
Protein
ground turkey or beef if you prefer
Vegetables
onion
garlic
red bell peppers (2)
jalapeno
sweet potatoes
acorn squash
Other
beer - any kind (1 can or bottle)
Substitutions and Variations
Make your favorite chili recipe instead
Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.
Switch out the beans for red kidney beans
Leave out the sweet potato
Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes
Leave out the hot spice altogether
Kitchen Tips and Notes
Start your chili first, or cook it ahead and reheat it.
Roast the acorn squash right before you want to eat so it is nice and warm.
Use caution and a sharp nice when cutting the squash in half. They are tough to cut.
To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.
Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.
Using parchment paper on a baking sheet under the squash will help with clean up.
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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash
Chili servings: 10
Chili: 3 Tablespoon canola oil 2 lbs ground turkey 1 onion, diced 4 cloves garlic, minced 2 red bell pepper, seeded and diced 1 jalapeno, seeded and finely diced 2 Tablespoons chili powder 1 Tablespoon ground cumin 1 Tablespoon paprika 1 Tablespoon dried oregano 1 28oz can crushed tomatoes 1 bottle of beer 3 cups chopped sweet potatoes, peeled and diced 2 cans black beans, drained and rinsed
Acorn Squash:
acorn squash - each squash will make 2 serving bowls. Buy as many as needed.
canola oil
salt & pepper
Chili Preparation: In a large Dutch oven heat the oil over medium high heat. Add the ground turkey and onion, cooking about 5 minutes. Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.
Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Add the black beans and cook an additional 10 minutes. Test the potatoes, they should be fork tender. If not, cook an additional 5 minutes.
Acorn Squash Preparation: Preheat oven to 400F. Cust the squash in half and scrape the seeds out using a large spoon. Drizzle with canola oil and sprinkle with salt & pepper on the cut sides. Place parchment paper on a baking sheet and place the squash cut side down. Roast for 30 minutes or until they are fork tender. If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.
To serve: place 1/2 acorn squash on a plate or in a large bowl. Ladle the turkey chili into the squash. Garnish with chili toppings. Serve.
Fresh herbs, garlic, and lemon are combined for a zesty topper on tender grilled steaks and accompanied by luscious roasted sweet potato bites.
Flank Steak with Chimichurri Sauce and Sweet Potatoes
It's Grilling season and that's a great way to make a meal in under 30 minutes! Today we're cooking up a meat and potatoes meal Gaucho style by making a wonderful grilled flank steak topped with a tangy Chimichurri sauce along with roasted sweet potatoes. Flank steak is a long, flat cut with a significant grain running through it, and is known for its bold flavor. It is a lean cut of meat and is tender when you cut it across the grain. One of the best benefits of a flank stead is its size. It will feed a crowd easily. A very versatile cut of beef that can be cooked as a steak, or cut and used in tacos, fajitas, steak salad, or sandwiches. It's flavor is really unmatched!
Chimichurri is an Argentinian sauce that is used as a condiment for grilled meat. It's filled with fresh herbs, garlic, lemon, and a bit of heat. This vibrant green sauce is the perfect partner to the grilled flank steak. You don't want to skip this sauce as it makes the dish! Throw in a side dish of nutritious roasted sweet potatoes and you have one heck of a dinner! This dinner will be on the table in 30 minutes. Great for the weekend or a weeknight, and clean up is a breeze. But, the best part is the flavors. This combination is heavenly!
Enjoy!
What Ingredients do I need?
fresh Italian parsley
fresh cilantro - If you don't care for cilantro use more parsley
olive oil
yellow onion or shallot
garlic
fresh lemon
red pepper flakes
flank steak
sweet potato
Substitutions and Variations
Sauce: Chimichurri sauce can be made with only parsley. Add more or less red pepper flakes to adjust the heat level.
Choice of beef: try your favorite steak instead of the flank steak. It's great on New York steaks, Rib Eye or Sirloin.
Choice of protein:Chimichurri sauce can be used on any grilled beef, chicken, pork or fish.
Sweet Potatoes: Make fries instead of cubes, or bake the sweet potatoes.
Kitchen Tips and Notes
Use a food processor to make the sauce easily and quickly.
Chimichurri sauce will keep for about 1 week in an airtight container in the refrigerator.
Slicing the steak: Flank steak is a tough cut of meat and to make it tender you must slice the meat across the grain. So usually the grain runs along the longest length of the meat. So you would place that horizontally and cut vertically through those grains in to slices.
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Flank Steak with Chimichurri Sauce and Sweet Potatoes
serves 4-6
1 cup fresh Italian parsley 1 cup fresh cilantro 1/2 cup olive oil 1/2 small onion, diced 2 cloves garlic 1 teaspoon lemon zest 2 Tablespoons lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes 1 1/2 - 2 lb flank steak 1 large sweet potato, peeled and cubed into small bite sized pieces 1 Tablespoon olive oil Salt & pepper to taste
Prepare gas grill or charcoal for medium-high direct heat cooking. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a food processor, add parsley, cilantro, oil, onion, garlic, zest, and lemon juice, 1/2 teaspoon salt, and pepper flakes. Pulse until finely chopped. Place in a small serving dish.
Toss sweet potatoes with olive oil and sprinkle with salt & pepper and place on the baking sheet. Spread out in a single layer. Bake for 20-25 minutes until tender and lightly browned. Remove from the oven.
Sprinkle flank steak with salt & pepper to taste. Grill about 6 min per side for medium or adjust time for desired doneness. Remove to a cutting board and allow to stand 5 minutes. Slice steak against the grain and serve with sauce. Serve with sweet potatoes on the side.
I have the perfect "Meatless Monday" dish for you. It's a wonderful vegetarian, and vegan dish that can be a main course or a side dish. It's filled with vegetables, spices, and a bit of pasta for a treat you won't be able to resist! I just love orzo. Those plump, chewy grains that look so much like rice but are actually tender pieces of pasta. I surely don't use it as often as I'd like, which seems silly when you know how fast it cooks up. The orzo in this dish gives you a wonder base for all the caramelized vegetables and flavors combined with it.
ORZO WITH SWEET POTATO AND GINGER
Let's take onions, garlic, mushrooms, and sweet potatoes, caramelize them up all in one large skillet, then throw in some flavor boosters and some cooked orzo — sauteing until you’re left with a sinfully delicious dish of pasta and vegetables.
We build the flavor in the skillet in stages and what is left is a treasure to behold!
This is also a very satisfying dish to eat. There’s no meat, but still hearty enough to satisfy a whole crowd of dedicated meat-eaters. Enjoy! Orzo with Sweet Potato and Ginger Serves
4 as a main dish, 6 as a side dish
8 ounces orzo pasta
Canola oil
1 large sweet potato, peeled and diced
1 medium onion, finely diced
4 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
8 ounces baby bella mushrooms, sliced
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
Freshly ground black pepper
Italian flat leaf parsley, chopped
Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente, about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil; set aside.
Heat a large skillet over high heat. Drizzle in a little canola and heat until very hot. Add the sweet potatoes and arrange them in a single layer. Cook over high heat until they begin to caramelize and turn brown, about 4 minutes. Flip the sweet potatoes and cook for 3 minutes more.
Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the onions to the center of the pan and season lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the garlic and ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.
Add the mushrooms to the hot center of the pan and cook for 4 minutes without turning them. Stir the mushrooms and cook for 4 minutes. At this point everything should be getting well-cooked; the onions should be quite dark brown and the garlic should be golden and soft. The potatoes should be softening.
Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook for 3 minutes.
Turn the heat up to high. Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook, letting the orzo get browned on the bottom of the pan, then scraping it up, for about 5 minutes.
Remove from the heat, sprinkle with parsley, and season as needed. Serve hot.
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.jpg "Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing: Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table - Slice of Southern")
.jpg "Earthy Arugula Salad with Roasted Sweet Potato, Nutty Wild Rice, and Zesty Ginger Dressing: Vibrant Flavors in Every Bite: A Hearty Salad That Brings Comfort and Zing to Your Table - Slice of Southern")
