Lupin Free Beef and Sweet Potato Skillet
Warm, savory, and deeply satisfying, this one-pan dinner brings together golden sweet potato cubes, seasoned ground beef, and an aromatic blend of turmeric, ginger, and Ceylon cinnamon for a meal that feels both nourishing and a little unexpected. The coconut aminos and bone broth create a light, glossy sauce that ties everything together without relying on any grain-based or legume-derived ingredients — which is exactly what makes this such a reliable choice when you need to avoid lupin and similar additives that sneak into so many packaged seasonings and sauces. Every ingredient here is whole and straightforward, so there's no guesswork about what's actually in your bowl. The sweet potatoes get a head start in the skillet so they develop a little golden color before finishing tender in the broth, giving you that satisfying contrast of caramelized edges and soft centers. Ground beef at 85% lean keeps the dish hearty without being greasy, and the spice combination gives it a warmth that's complex without being spicy. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that makes the whole skillet look as good as it tastes. It's the kind of weeknight dinner that comes together in one pan and disappears just as fast.
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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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