Seed Oil Free Garlic-Mushroom Beef Hash Bowl
This hearty bowl delivers everything you want from a satisfying weeknight dinner — savory ground beef, caramelized cremini mushrooms, golden sweet potato, and a punchy sauce made with coconut aminos and apple cider vinegar. Every ingredient earns its place, and the combination of textures makes each bite genuinely exciting. Cooking with coconut oil instead of refined vegetable or canola oil means you get rich, clean flavor without any of the industrial processing that comes with conventional seed oils. The technique here matters: letting the mushrooms sit undisturbed in the pan builds that deep, golden crust that makes them taste almost meaty on their own. Turmeric and ginger add a warm, earthy backbone to the sauce, and spooning the hot hash over fresh spinach wilts the greens just enough without turning them soggy. It's the kind of bowl that feels nourishing and indulgent at the same time — no sad desk lunch energy whatsoever. Whether you're meal-prepping for the week or pulling together a quick family dinner, this one is easy to scale and even easier to devour.
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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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