This hearty skillet hash is the kind of one-pan meal that makes clean eating feel genuinely satisfying rather than like a compromise. Ground beef gets broken down into savory, caramelized crumbles alongside shredded Brussels sprouts that wilt and char at the edges, while sweet potato cubes add a natural sweetness and enough substance to keep you full for hours. Coconut aminos bring a subtle umami depth in place of soy sauce, and a splash of apple cider vinegar lifts the whole dish with just the right amount of brightness. Turmeric and ginger layer in warmth and a gorgeous golden color without relying on any packaged spice blends that might sneak in off-limits additives. Every single ingredient here is straightforwardly compliant, so there's no label-reading stress or ingredient swaps required ā just real food cooked simply. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying your meal. A scatter of fresh parsley at the end keeps it feeling fresh and a little fancy without any extra effort.
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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.
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.
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