Heat the olive oil in a large non-stick skillet over medium heat.
Add the diced onion and cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the lean ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in the ground cumin, smoked paprika, dried oregano, black pepper, and salt, mixing well to evenly coat the beef.
Add the diced red bell pepper and zucchini to the skillet and cook for 5 minutes until vegetables are tender.
Pour in the low-sodium beef broth and stir to combine. Let it simmer for 2 minutes to meld flavors.
Add the cherry tomatoes and fresh spinach leaves, stirring until the spinach wilts, about 1-2 minutes.
Remove the skillet from heat and sprinkle the chopped fresh parsley on top.
Serve the ground beef and vegetable mixture warm, dividing evenly among four plates.