Cinnamon Free Garlic-Mushroom Beef Hash Bowl
Savory, satisfying, and built entirely from whole ingredients, this beef and sweet potato hash is the kind of bowl that earns a permanent spot in your weeknight rotation. Earthy cremini mushrooms get a proper sear until deep golden brown, sweet potato cubes caramelize at the edges, and ground beef is broken down into hearty, flavorful crumbles — all coming together in one skillet. The sauce leans on coconut aminos and apple cider vinegar for a glossy, umami-rich finish, with turmeric and ginger adding warmth without any of the spice blends that can sneak in unwanted ingredients. For anyone navigating a cinnamon sensitivity, that's exactly where store-bought seasonings and sauces tend to cause problems — this recipe keeps every component transparent and straightforward. Spooned over a bed of baby spinach that wilts just enough from the residual heat, it's a complete, nourishing meal with real textural contrast in every bite. A scatter of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.
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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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