Pregnancy Friendly Garlic-Mushroom Beef Hash Bowl
Hearty, savory, and deeply satisfying, this beef and sweet potato hash bowl is the kind of meal that genuinely delivers on both comfort and nourishment. Ground beef cooked to a safe internal temperature of 160°F means there's zero guesswork about doneness — a real relief when you're being extra careful about food safety. Sweet potato brings natural sweetness and a soft, golden bite that balances the umami-rich mushrooms and the subtle warmth of turmeric and ginger. Coconut aminos keep the flavor bold and a little soy-sauce-adjacent without any of the additives you might find in conventional bottled sauces. Baby spinach or kale gets gently wilted right in the bowl from the heat of the hash, so you're sneaking in leafy greens without any extra effort. Everything here — the iron from the beef, the folate from the greens, the complex carbs from sweet potato — makes this a genuinely well-rounded plate for a season of life when what you eat really matters. It comes together in one skillet, which means less cleanup and more time to actually enjoy it.
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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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