Nightshade Free Garlic-Mushroom Beef Hash Bowl
Savory, satisfying, and built entirely without tomatoes, peppers, potatoes, or any of the other nightshade ingredients that can make hearty comfort food feel off-limits, this beef hash bowl delivers everything you actually want from a one-pan meal. Sweet potato stands in as the starchy backbone, caramelizing beautifully in coconut oil and soaking up the umami-rich coconut aminos and apple cider vinegar sauce that ties the whole dish together. Cremini mushrooms get a proper sear — cooked undisturbed until deeply golden — so they bring a meaty, almost smoky depth that makes the bowl feel genuinely filling rather than like something is missing. Ground beef is browned in the same skillet, meaning every layer picks up flavor from the last, and the turmeric and ginger add a warm, earthy note without any heat from chili or paprika. Spooning the hot hash over fresh baby spinach is a smart finishing move: the residual heat wilts the greens just enough to make them tender without turning them soggy. It's the kind of weeknight dinner that looks impressive, comes together in a single pan, and leaves you wondering why you ever thought eating this way had to be complicated.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!