Pregnancy Friendly Beef and Brussels Sprouts Hash
This hearty skillet dish brings together ground beef, shredded Brussels sprouts, and sweet potato in a way that feels genuinely satisfying rather than like a compromise. The beef is cooked all the way through to 160Ā°F, which is exactly where you want it when you're being careful about food safety ā no guesswork, no pink, just properly browned and delicious. Sweet potato adds natural sweetness and a good dose of nutrients, while the Brussels sprouts wilt down and pick up a little char that makes them far more irresistible than their reputation suggests. Turmeric and ginger bring warmth and depth without any heat, so the flavor is bold but gentle, and coconut aminos keep things savory without reaching for soy sauce. Everything comes together in a single skillet, which means less cleanup and more time to actually enjoy the meal. A handful of fresh parsley scattered on top at the end brightens the whole thing up beautifully. It's the kind of nourishing, no-fuss dinner that works any night of the week.
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 āIngredients
4 servings
- 1 lb ground beef (85% lean)
- 1 lb brussels sprouts, trimmed and shredded
- 1 medium sweet potato (about 10 oz), peeled and cut into Ā½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp coconut oil, divided
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- Ā½ tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2ā3 minutes, until the edges are golden and the pieces are just tender when pierced with a fork, about 10ā12 minutes. Transfer to a plate and set aside.
- 2
Add another 1 tbsp coconut oil to the same skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!