Hearty Beef & Sweet Potato Stew with Collard Greens

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A nutrient-dense stew packed with protein and healthy fats to prevent dizziness and stabilize energy during Whole30. This American-inspired Whole30 recipe, ready in about 50 minutes, pairs ground beef, sweet potato, collard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz ground beef
• 2 medium sweet potato
• 4 cups collard greens
• 1/2 medium onion
• 3 cloves garlic
• 2 tbsp coconut aminos
• 1 tbsp avocado oil
• 2 cups bone broth
• 1/2 tsp black pepper
• 1/4 tsp sea salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large pot over medium heat. Add 1/2 medium diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 12 oz ground beef, breaking it up with a spoon, and cook until browned and no longer pink (about 5-7 minutes), then stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 medium diced sweet potatoes, 4 cups chopped collard greens, 2 cups bone broth, 2 tbsp coconut aminos, 1/4 tsp sea salt, and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover, and cook for 25-30 minutes until sweet potatoes are fork-tender.