Dairy Free Garlic-Mushroom Beef Hash Bowl
Earthy cremini mushrooms, caramelized sweet potato, and savory ground beef come together in one deeply satisfying skillet that hits every note — rich, slightly sweet, and boldly seasoned. Coconut aminos bring that umami depth you'd normally expect from soy sauce, while a splash of apple cider vinegar and warm spices like turmeric and ginger give the whole hash a brightness that keeps it from feeling heavy. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just real food cooked well. The technique matters too: letting the mushrooms sit undisturbed until deeply golden and cooking the sweet potatoes until just tender means you get real texture in every bite, not a mushy pile. Spooning the hot hash over fresh baby spinach is a smart move — the residual heat wilts the greens just enough without turning them soggy. It's the kind of bowl that works for a weeknight dinner or a weekend meal prep session, and it holds up beautifully whether you're feeding a crowd or just yourself.
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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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