AIP Friendly Coconut-Turmeric Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

AIP Friendly Coconut-Turmeric Beef Hash Bowl

Warm, golden, and deeply savory, this one-skillet hash bowl is the kind of weeknight dinner that feels indulgent without a single compromise. Sweet potato and zucchini bring real substance alongside the ground beef, while turmeric, fresh ginger, and Ceylon cinnamon layer in an aromatic depth that makes every bite interesting. A splash of coconut aminos and a pour of full-fat coconut milk tie everything together into a lightly sauced, satisfying bowl — no grains, no nightshades, no dairy, no shortcuts. Following the autoimmune protocol can make comfort food feel out of reach, but this recipe leans hard into the ingredients that actually work: clean proteins, starchy vegetables, and coconut-based flavor builders that are all firmly on the approved list. The technique is straightforward — brown the sweet potato first for caramelized edges, build the aromatics, cook the beef through, then bring it all back together in the pan. It comes together in under 40 minutes and serves four, making it just as practical for a Sunday meal prep session as it is for a busy Tuesday. Finish with fresh cilantro and scallions if you have them — they add a bright, herby lift that really pulls the whole bowl together.

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Ingredients

4 servings

For the hash

1 lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
2 medium zucchini, cut into ½-inch dice
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, finely grated
1 ½ tsp ground turmeric
¼ tsp ceylon cinnamon
2 tbsp coconut aminos
¼ cup full-fat coconut milk
2 tbsp coconut oil, divided
½ tsp salt, plus more to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Heat 1 tbsp 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 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp coconut oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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