Sesame Free Garlic-Mushroom Beef Hash Bowl
This hearty, savory bowl is the kind of meal that hits every note — tender sweet potato, deeply browned cremini mushrooms, and seasoned ground beef all coming together in one glossy, fragrant skillet. The sauce gets its umami depth from coconut aminos instead of traditional soy sauce, which means you get that rich, slightly sweet savory flavor without any sesame or soy in the mix. Apple cider vinegar adds a bright lift, while turmeric and ginger give the whole hash a warm, earthy backbone that makes it taste far more complex than the ingredient list suggests. Mushrooms are cooked low and slow until golden and almost meaty, which adds incredible texture alongside the beef. Spooning the hot hash over fresh baby spinach is a smart move — the residual heat wilts the greens just enough so they're tender but not soggy. It's a satisfying, well-rounded bowl that works for a weeknight dinner or a solid meal-prep situation, and every ingredient is straightforward enough that you never have to second-guess what's in it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!