MSG 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 weekly rotation. Coconut aminos stand in for soy sauce here, delivering that deep, umami-rich flavor without any added glutamates — a smart swap that keeps the dish completely clean while still tasting like it has serious depth. Cremini mushrooms get a proper sear until golden and caramelized, sweet potato cubes develop a lightly crispy edge, and ground beef ties it all together with garlic, turmeric, and ginger rounding out every bite. The apple cider vinegar adds just enough brightness to cut through the richness of the 80/20 beef, so nothing feels heavy. Spooning the hot hash over fresh baby spinach is a clever move — the residual heat wilts the greens just enough without turning them soggy, giving you built-in vegetables without any extra effort. If you've been burned by store-bought sauces and seasoning packets hiding unwanted additives, cooking everything from scratch here means you know exactly what's in your bowl. It's hearty weeknight comfort food that happens to check every box.
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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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