Sweet, savory, and deeply satisfying, this bowl brings together golden sweet potato, juicy ground beef, and tender apple in a way that feels indulgent without straying from the strict ingredient list that the autoimmune protocol demands. The combination of fresh sage, turmeric, ginger, and Ceylon cinnamon gives the hash a warm, aromatic depth that makes it taste far more complex than the simple steps suggest. One of the trickier parts of eating this way is finding meals that are genuinely filling and flavorful without relying on nightshades, grains, eggs, or dairy — this one clears every hurdle. Coconut oil does the heavy lifting in the skillet, getting the sweet potato edges beautifully caramelized before the beef and apple join the party. A splash of apple cider vinegar stirred in at the end brightens everything and keeps the flavors from feeling flat. The wilted spinach base adds a fresh, slightly bitter contrast that makes each spoonful more interesting. Serves four, so it's a solid option for meal prep or a weeknight dinner the whole table can enjoy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Heat 1 tbsp of the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a knife, about 10–12 minutes. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
