This Vegan Beef and Brussel Sprout Skillet with baked sweet potatoes are a hearty and flavorful meal that comes together in around 30 minutes. It’s seasoned with warming spices and has lots of great textures from the roasted sweet potatoes and crisp skillet “beef” and sprouts. The tahini drizzle and fresh dill top off the dish for a satisfying weeknight meal!
What’s Great About This Vegan Beef & Brussel Sprout Skillet
This “beefy” skillet is packed with flavor and vegetables, and makes great weeknight option as well! The spiced sweet potatoes bake in the oven while the vegan ground beef and brussel sprouts cook on the stove. So, the dish comes together in just over 30 minutes!
The dish got rave reviews from the omnivore in my family, which makes it a keeper! I used a tweaked spiced blend from the sweet potatoes used with my Tofu Sheet Pan Dinner with Pesto. Be sure to check that one out too, as that dinner is a super flavorful meal with a simple pistachio-basil-parsley pesto, lots of seasoned vegetables, and delicious baked sweet potato wedges.
Besides being simple to make and really well-rounded, this Vegan Beef & Brussel Sprout Skillet also is perfect for a meal prep. You can double the recipe (it serves 2 people as written) to have a delicious meal to grab from the fridge that’s packed with nutrients and vibrant color. Or just double for serving 4 people.
Substitutions and Tips
You can use other types of potatoes like Yukon Golds, just keep an eye on them for cook time to your desired preference of crispness. Regardless of which potato type you use, I like to rinse them and pat them dry very well, prior to tossing in the oil and seasonings for roasting. Also, you can switch up the seasonings for the potatoes too. Other delicious options are chili powder, smoked or regular paprika, and onion powder.
This recipe uses white wine, but feel free to substitute vegetable broth.
Also, there’s fresh dill that’s added at the end. However, other fresh herb options that would work great are parsley, thyme, rosemary, or cilantro. You could also add in 1/2 tsp dried dill or parsley to the meat/vegetable mixture during cooking, as another option. Dried or fresh chives would be delicious as well. As you can see, this dish is very forgiving when it comes to herb options.
How This Dish Comes Together
This is a really simple one! The steps fall under the categories of: baking the sweet potatoes, then slicing the veggies and cooking the veggies/ground meat substitute in the skillet. Lastly, you’ll whisk up a tahini drizzle. The tahini drizzle is of course optional, but adds some extra flavor.
First you’ll peel (optional) and cut up your sweet potatoes into fries, then rinse them and pat them dry very well. I find that this improves the texture and allows the oil and seasonings to coat the fries without getting watered down. Toss the fries well, then place them onto a baking sheet, with separation between the fries. This allows them to cook well on more sides and get a bit more caramelized. You’ll bake them in a 400 degree F oven for 30 to 40 minutes (if you like them crisper), flipping halfway.
When the sweet potatoes go into the oven to bake away, you’re ready to work on the skillet! Finely chop the red onion. The onion adds a lot of flavor to the skillet, as well as the seasonings of course. If you love onions, I’d suggest adding more onion than the recipe calls for. Add the chopped onions to a large pan with the oil and the “meat”. Crumble up the “meat” with your hands, as you add it to the pan. Alternatively, you can break up the large pieces with a spatula. These will cook and get nice and caramelized while you prepare the brussel sprouts.
Then prepare the brussel sprouts by trimming any brown ends, then quarter or halve them depending on size. You want the brussel sprouts to be of relatively similar size so that they cook evenly. Add them into the pan along with the seasonings and cook them for 5 minutes, partially covered. Doing so allows the brussel sprouts to get tender yet they’ll still get browned from contact with the pan. Then you’ll add the white wine and allow it cook and mostly evaporate.
During this cooking time, whisk up the ingredients to the Tahini Sauce. The amount of water that you will use is totally dependent on your preference of how thin you’d like the sauce. Start with a tablespoon and whisk it thoroughly, and add some more if desired.
Lastly, serve the dish! Plate up the skillet mixture with the sweet potato fries, then top with the tahini drizzle and chopped fresh dill (or fresh herbs of your choice).
Other Delicious Weeknight Dinner Ideas
If you try this recipe, I’d love to know! You can comment here or tag me on Instagram @janetsmunchmeals!
Vegan Beef and Brussel Sprout Skillet
- ¼ medium red onion finely chopped
- 1 tsp olive oil
- 5-6 oz. plant-based ground meat substitute
- ¼ lb. brussel sprouts ends trimmed and cut into quarters
- ¼ tsp each kosher salt and pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 1 heaping tsp stone ground mustard
- ¼ cup white wine
- Chopped fresh dill for serving
- 1 large sweet potato or 2 smaller sweet potatoes peeled and cut into fries
- 1 ½ tbsp oil
- ½ tsp each kosher salt, pepper, cumin, dried oregano, garlic powder, nutritional yeast
- 2 tbsp pourable tahini
- juice of 1/2 lemon
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 tsp maple syrup or agave nectar
- approx 1 to 2 tbsp water to thin
- Preheat the oven to 400 degrees F. Place the sweet potato fries into a mixing bowl and add the oil and seasonings, and toss to coat. Lay them out on a baking sheet, without touching each other. Bake for 15 min, then flip and bake another 15 to 20 minutes until tender and slightly crisp.
- Meanwhile, heat a large pan over medium heat. Add the oil, ground meat substitute, and red onions, and cook for 5 minutes, stirring periodically. Then add the brussel sprouts, salt, pepper, cumin, dried oregano, and cook another 5 minutes, partially covered.
- During this time, prepare the Tahini Sauce by adding all of the ingredients except the water into a bowl. Whisk thoroughly and add the water in slowly while stirring, to reach desired consistency.
- Add the white wine and cook until the brussel sprouts are fork tender, allowing the liquid to mostly evaporate. Add the stone ground mustard and stir through. Serve with the sweet potatoes and top with the Tahini Sauce and chopped dill.