Cashew Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and savory ground beef come together in a single skillet for a bowl that's deeply satisfying without feeling heavy. The coconut aminos and a splash of apple cider vinegar create a glossy, umami-rich sauce that ties every component together, while turmeric and ginger add a subtle warmth you'll keep coming back for. Spooning the hot hash over fresh baby spinach is a clever move — the residual heat wilts the greens just enough so they meld into the bowl rather than sitting stiffly underneath. Tree-nut concerns can make a lot of sauces and seasonings feel off-limits, but every ingredient here is straightforward and easy to verify, so you can cook with confidence. Coconut oil handles the searing beautifully, giving the mushrooms that deep golden crust that makes them taste almost meaty on their own. This is the kind of weeknight bowl that looks impressive enough to serve guests but comes together in one pan with minimal fuss — and the leftovers, if there are any, reheat like a dream.
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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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