Xanthan Gum 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 cubes, and a glossy sauce built from coconut aminos and apple cider vinegar. Every ingredient here is naturally free of thickeners and stabilizers, so there's no need to audit labels or swap anything out. The flavor does all the heavy lifting on its own. Cooking the mushrooms undisturbed until deeply browned is the move that makes this dish — it builds that rich, almost meaty depth that ties the whole bowl together. Turmeric and ginger add a warm, earthy backbone to the sauce, while the hot hash wilts the fresh spinach underneath just enough to make it tender without losing its color. It's the kind of meal that looks impressive but comes together in a single skillet with straightforward technique anyone can nail. Fresh parsley scattered on top at the end keeps things bright and pulls the whole bowl into focus.
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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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