Rice Free Garlic-Mushroom Beef Hash Bowl
Hearty, savory, and packed with real ingredients, this garlic-mushroom beef hash bowl is the kind of meal that makes you forget you ever wanted takeout. Sweet potato cubes get golden and caramelized in coconut oil, cremini mushrooms are cooked down until deeply browned, and ground beef ties it all together with a glossy, umami-rich sauce built from coconut aminos, apple cider vinegar, turmeric, and ginger. The whole thing lands on a bed of baby spinach that wilts just enough from the heat of the hash — no extra cooking step required. For anyone navigating a grain-free or rice-free lifestyle, this bowl is genuinely satisfying in a way that doesn't feel like a compromise, because the sweet potato brings that same comforting, starchy backbone you'd normally expect from a grain base. Coconut aminos do the heavy lifting in the sauce department, delivering a soy-sauce-like depth without any of the usual label-reading stress. It's a one-skillet situation that comes together in stages but never feels fussy, and the payoff — four full, colorful bowls — is absolutely worth 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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