Step 1

Preheat your oven to 450°F.

Step 2

Wash and cut your sweet potatoes into a small to medium dice. Toss in 1 tbsp of oil and a bit of salt and pepper.

Step 3

Roast for 10 minutes, remove from oven and turn the potatoes. Cook for an additional 5 minutes or until browned.

Step 4

Wash and cut all of your vegetables. Cut the onion into a small dice, and the peppers and zucchini into a large dice.

Step 5

In a large skillet over medium high heat, add some oil and cook the onions first for about 3-5 minutes or until they have started to brown.

Step 6

Make some room in the center of your pan and add the peppers. Season lightly with salt to help draw out the water. Cook for a few minutes to soften and brown the peppers.

Step 7

Make room in the pan again and add the zucchini, add oil as needed. Cook until the zucchini has browned and softened. Season with salt and pepper to taste.

Step 8

If you want to go faster you can cook this at the same time as your vegetables.

Step 9

In a large skillet or pot, brown the ground beef over medium high heat. Season lightly with salt and pepper.

Step 10

Once the beef has finished, add in the tomatoes, tomato paste, ketchup, mustard, Worcestershire, onion powder, and red pepper flakes. If you like your food spicy, add more pepper flakes. The amount in this recipe is enough for even the spice haters to handle. If you like spicy, at least double it.

Step 11

Turn the heat down to medium and allow the tomatoes to cook out a bit, about 5-10 minutes.

Step 12

Add in the sweet potatoes and vegetables to the meat sauce. Stir and season with salt and pepper to taste.

Step 13

This recipe makes 5 servings. Divide your ingredients evenly between 5 containers. Top each dish with cheese and chopped parsley for garnish.