Barley Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together ground beef and tender sweet potato cubes in a warmly spiced sauce that feels both comforting and a little unexpected. Turmeric, ginger, and Ceylon cinnamon give the dish a subtle depth without overwhelming the natural sweetness of the potatoes, while coconut aminos and bone broth pull everything into a savory, glossy finish. Every single ingredient here is naturally free of barley and barley derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking in through sauces or seasonings. Coconut aminos stand in beautifully for soy sauce and bring that umami punch without any grain-based ingredients in the mix. The technique is straightforward — sear the sweet potatoes first for a little golden color, build the aromatics, brown the beef, then let everything simmer together until the broth absorbs and the flavors meld. It all comes together in a single skillet, which means minimal cleanup and maximum satisfaction. Finish it with a scatter of fresh parsley and serve straight from the pan for a weeknight dinner that looks and tastes like you put in way more effort than you actually did.
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 →Ingredients
4 servings
- 1 ½ lb ground beef (85% lean)
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp coconut oil, divided
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut aminos
- ½ cup bone broth
- 1 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 sweet potato cubes in a single layer and cook, stirring every 2–3 minutes, until lightly golden on the outside and just beginning to soften, about 8–10 minutes. Transfer to a plate and set aside.
- 2
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, 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!