Cajun-Spiced Grass-Fed Beef and Roasted Sweet Potato Skillet

Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of olive oil, salt, pepper, and a generous tablespoon of Cajun seasoning on a sheet pan. Roast for 20 minutes until tender and caramelized at the edges.

While the potatoes roast, heat a large cast-iron skillet over medium-high heat. Add the ground grass-fed beef and the diced onion. Break the meat apart with a wooden spoon, searing until deeply browned and the onions are translucent, about 8-10 minutes.

Add the chopped broccoli to the skillet. Sprinkle with an additional teaspoon of Cajun seasoning. Toss to combine, allowing the broccoli to char slightly in the beef fat for 3-4 minutes until vibrant green and tender-crisp.

Fold the roasted sweet potatoes directly into the skillet with the beef and broccoli. Toss everything together so the spices coat the starch, and let it toast for another 2 minutes.

Taste and adjust seasoning with a pinch more salt or Cajun spice if desired. Serve immediately in the skillet, garnished with fresh herbs if available for a pop of color.