Gluten Free Beef and Sweet Potato Skillet
This hearty one-pan meal brings together golden sweet potato cubes, savory ground beef, and a warm spice blend of turmeric, ginger, and Ceylon cinnamon for a combination that feels both nourishing and genuinely crave-worthy. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or double-check labels — it's built that way from the ground up. Coconut aminos stand in for soy sauce and deliver that deep, slightly sweet umami hit without any wheat-based additives sneaking in. The bone broth pulls everything together as it simmers, helping the sweet potatoes turn completely tender while the spiced beef soaks up all that savory liquid. It's the kind of skillet dinner that looks impressive but comes together in a single pan with minimal cleanup. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish pop.
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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.
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