High Fructose Corn Syrup Free Garlic-Mushroom Beef Hash Bowl
This hearty, savory bowl is the kind of meal that makes you forget you're eating something genuinely good for you. Caramelized cremini mushrooms, golden sweet potato cubes, and well-seasoned ground beef come together in a skillet with warm turmeric, ginger, and a glossy coconut aminos sauce that tastes deeply rich without a drop of the corn-derived sweeteners hiding in so many bottled condiments. Coconut aminos is the real hero here — it delivers that umami-soy depth you'd expect from a stir-fry sauce while keeping the ingredient list completely clean. Apple cider vinegar adds just enough brightness to balance the earthiness of the mushrooms and beef, and the whole thing gets spooned over fresh spinach that wilts just enough from the residual heat. It's the kind of weeknight dinner that comes together in one pan and hits every texture — tender, crispy, and a little saucy all at once. Serve it straight from the skillet and watch it disappear.
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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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