Anti Inflammatory Apple & Sage Beef Hash Bowl
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (85% lean)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 1 large apple (such as granny smith or honeycrisp), cored and cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ¼ tsp ceylon cinnamon
- 1 tsp salt, plus more to taste
- 2 tbsp coconut oil, divided
- 1 tbsp apple cider vinegar
For the bowls
- 5 oz baby spinach or arugula
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the coconut oil in a large (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 knife, about 10–12 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 — watch closely so the garlic does not brown.
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