In a large cast iron skillet, heat olive oil over low heat. Add garlic and cook for 1 minute and then add ground beef. Cook until browned.
Add garlic powder, paprika, salt and pepper. Stir well to incorporate.
Add onion and cook for 3-4 minutes. Add diced sweet potatoes and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften, stirring occasionally.
Remove lid and add Brussels sprout leaves. Stir together and cook uncovered for an additional 3-4 minutes.
Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with freshly chopped cilantro.
Prep time: 10 minutes | Cook time: 20 minutes
Servings: 6
Macros per serving: 235 calories | 11g fat | 15g carbs | 19g protein