Oats Free Garlic-Mushroom Beef Hash Bowl
This hearty, deeply savory bowl is built around golden sweet potato, caramelized cremini mushrooms, and well-seasoned ground beef — all brought together with a glossy, umami-rich sauce made from coconut aminos and apple cider vinegar. The combination of turmeric and ginger gives the whole skillet a warm, aromatic depth that makes it feel far more complex than the ingredient list suggests. Every component in this recipe is naturally free from grains and grain derivatives, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe from the start. The technique matters here: letting the mushrooms sit undisturbed until deeply golden, cooking the garlic just until fragrant, and spooning the hot hash over fresh spinach so the leaves wilt gently without going soggy. It's a one-skillet situation that comes together in stages but never feels fussy, and the payoff is a bowl that's satisfying enough to anchor any meal of the day. Finishing with a scatter of fresh parsley adds a bright, herby lift that cuts through the richness of the beef and coconut oil beautifully.
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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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