Artificial Food Coloring Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and savory ground beef come together in a deeply satisfying bowl that hits every note — rich, slightly sweet, and packed with umami. The sauce gets its depth from coconut aminos and apple cider vinegar rather than any bottled condiment loaded with synthetic dyes, so every drop of flavor here is completely clean. Turmeric and ginger add a warm, golden hue that looks stunning without a single artificial color in sight — proof that real ingredients do the heavy lifting just fine. The technique matters too: letting the mushrooms sit undisturbed until deeply golden, building the onion and garlic in the same pan, and finishing with a quick glaze means the flavors layer beautifully instead of tasting flat. Spooning the hot hash over fresh spinach is a smart move — the residual heat wilts the greens just enough so you get a little freshness in every bite without any extra cooking. It's the kind of weeknight bowl that feels like a restaurant meal but comes together entirely in one skillet.
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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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