In a large skillet over medium heat, add the ground beef. Break it up with a spatula as it cooks, and continue to brown until the meat is no longer pink. Stir in 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon dried basil, and 1 teaspoon minced garlic. Cook the spices and garlic with the meat for another minute, stirring to combine all the flavors. Once done, remove the seasoned beef from the skillet and set aside.

Add avocado oil (or olive oil) to the same skillet and heat over medium-high heat. Once hot, add the diced sweet potatoes and carrots. Season them with 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon onion powder, and 1/2 teaspoon ground ginger. Saute the vegetables for 5-10 minutes, stirring occasionally to brown all sides without burning. I like to let the potatoes get a bit golden before moving on – it adds a nice flavor.

Reduce the heat to medium. Add the seasoned ground beef from Step 1 back into the skillet with the sautéed vegetables. Add the beef stock and the diced Brussels sprouts. Stir everything together to combine. Cover the skillet and simmer for about 5 minutes, or until the Brussels sprouts are just tender or cooked to your liking. If you want more heat, sprinkle in the crushed red pepper at this stage. For a little more brightness, I sometimes add a splash of lemon juice at the end.