Pecan Free Garlic-Mushroom Beef Hash Bowl
This hearty, savory bowl is the kind of weeknight dinner that feels indulgent but is built entirely from whole, straightforward ingredients. Caramelized sweet potato, deeply browned cremini mushrooms, and seasoned ground beef come together in one skillet, layered over fresh baby spinach that wilts just enough under the heat of the hash. Coconut aminos and apple cider vinegar give the whole thing a glossy, umami-rich finish that tastes far more complex than the ingredient list suggests. The technique here matters — letting the mushrooms sit undisturbed until golden, cooking the garlic just until fragrant, and building each layer in the same pan means every bite carries real depth of flavor. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients, with coconut oil used purely for its high smoke point and neutral richness rather than as a nut product. It's a satisfying, complete meal in a bowl that works just as well for meal prep as it does straight off the stove.
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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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