This easy cheeseburger skillet recipe tastes just like a juicy cheeseburger with sweet potato fries on the side, minus the high glycemic, processed carbs. It’s delicious and always a crowd pleaser, plus there are so many ways to make it your own.
I’ve been sharing more on my YouTube channel about why I’m upping the amount of protein in my diet now that I’m in my 40’s. (I’m 42 at the time of writing this blog post.)
If you’d like to watch more of those videos, be sure to check out my Protein Packed Meals Playlist over on my YouTube channel.
But to sum it up, now that I’m in my 40’s I’m focused on building and maintaining lean muscle mass which, of course, becomes harder as we age.
In order to build and maintain lean muscle mass we need two important things, among many others: strength or resistance training, and plenty of protein.
I talked quite in-depth about how much protein I’m shooting for, how I like to space it throughout the day and more on my Protein Packed Breakfasts Video, so be sure to go watch it if you haven’t already.
With all that said, this Easy Cheeseburger Skillet Recipe is one of my favorite quick and easy, protein-packed dinners to make during the week.
It’s a huge time saver if you roast a few sweet potatoes ahead of time, like during your weekly meal prep timeframe. I like to do this on a Saturday or Sunday when we’re just hanging around the house.
One of my favorite things about this recipe, though, is that you can change it up every time you make it. Sometimes I make it with ground turkey, sometimes ground beef. Sometimes I make it with mozzarella cheese, sometimes with cheddar cheese. Sometimes I use baby kale, sometimes baby spinach.
The flavor combinations really are endless, so get creative!
If you make this Easy Cheeseburger Skillet Recipe, would you please do me a favor and leave a comment below letting me know if you liked it? By doing that you are supporting my blog and helping other readers out by providing them with feedback about the recipe.
Easy Cheeseburger Skillet Recipe
- 2 cups sweet potatoes cut into 1-inch cubes The sweet potatoes can be roasted ahead of time to make preparing the skillet meal much quicker.
- 1 Tbsp olive oil
- 1 lb ground beef or ground turkey
- 1 red bell pepper, diced
- 3 cups baby kale or baby spinach
- 1 tsp smoked paprika
- 1/2 tsp sea salt or to taste
- 1/2 cup shredded cheese (I use mozzarella or swiss)
- 1/3 cup sliced green onions
- Preheat oven to 425 degrees. Place a sheet of parchment paper over a large baking sheet. Place the sweet potato cubes on the baking sheet and roast for about 20 minutes. Give them a toss with a wooden spoon and then place back into the oven to roast for about 15 more minutes. Potatoes should be fork tender. *This step can be done ahead of time as a meal prep. Store roasted sweet potatoes in the refrigerator in a covered container for up to 6 days.
- Heat a large skillet over medium heat. Add the olive oil, the ground turkey or beef and the bell pepper to the skillet and cook until the turkey or beef is no longer pink, about 12 minutes.
- Add the cooked sweet potato cubes to the skillet along with the baby kale or baby spinach. Stir everything well and continue to cook on medium-low heat until the greens just begin to wilt, which should only take a few minutes. Don't overcook the greens!
- Turn off the heat and add the smoked paprika, sea salt and cheese to the skillet, stirring everything together well. The heat of the skillet will help melt the cheese. Adjust the seasoning, if desired, and top with the green onions.