Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set the beef aside.

Cook the sweet potatoes: In the same skillet, add the diced sweet potatoes. Cook over medium heat for about 8-10 minutes, stirring occasionally until the sweet potatoes are tender and starting to brown slightly. If the skillet gets too dry, add a bit more olive oil or a splash of water.

Add the vegetables: Add the diced onion, garlic, and zucchini to the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Season the skillet: Sprinkle the paprika, cumin, turmeric (if using), salt, and pepper over the vegetables. Stir to coat evenly and allow the spices to toast for about 1 minute.

Combine the beef: Return the cooked ground beef to the skillet and mix everything together. Continue cooking for another 3-5 minutes, allowing the flavors to meld and everything to heat through.

Serve and garnish: Once the sweet potatoes are tender and the mixture is well-combined, remove from heat. Serve the skillet warm, garnished with fresh chopped parsley or cilantro.

Enjoy: Serve as a standalone dish or pair it with a side of rice, quinoa, or cauliflower rice for a more filling meal.