Brazil Nut Free Garlic-Mushroom Beef Hash Bowl
This hearty, savory bowl is the kind of meal that makes weeknight cooking feel genuinely exciting. Caramelized cremini mushrooms, golden sweet potato cubes, and well-seasoned ground beef come together in a single skillet, finished with coconut aminos and a touch of apple cider vinegar for a glossy, umami-rich sauce that ties everything together. The warm hash gets spooned right over fresh baby spinach, which wilts just enough under the heat to become silky and tender without losing its color. Turmeric and ginger add a subtle warmth that makes the whole bowl feel nourishing rather than heavy. Every ingredient here is naturally free from tree nuts of any kind — no hidden nut oils, no ambiguous pantry staples to second-guess — so you can cook with total confidence. It's a genuinely satisfying one-pan situation that cleans up easily and works just as well for a Sunday meal prep session as it does for a fast weeknight dinner.
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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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