Almond Free Garlic-Mushroom Beef Hash Bowl
This hearty, savory bowl is the kind of weeknight dinner that feels indulgent but comes together in a single skillet. Caramelized cremini mushrooms, golden sweet potato cubes, and well-seasoned ground beef get tossed in a glossy sauce built from coconut aminos, apple cider vinegar, turmeric, and ginger — it's deeply savory with just a hint of warmth. Spooning the hot hash over fresh baby spinach is a smart move: the residual heat wilts the greens just enough without turning them soggy. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. The technique matters too — cooking the mushrooms undisturbed until deeply golden and letting the sauce absorb fully at the end gives you layers of flavor that taste far more complex than the ingredient list suggests. It's filling, colorful, and genuinely satisfying whether you're feeding a crowd or meal-prepping bowls for the week ahead.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (80/20)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch cubes
- 10 oz cremini mushrooms, sliced ¼-inch thick
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil, divided
- 1 tsp salt, plus more to taste
For the bowls
- 4 cups baby spinach or chopped kale
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp 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 golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp coconut oil. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deep golden brown and any released liquid has evaporated, about 3–4 minutes more. Push the mushrooms to the edge of the pan.
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