Almond Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and packed with real-food ingredients, this beef and vegetable hash is the kind of weeknight dinner that feels far more special than the effort it takes. Sweet potato and carrots get a quick oven roast in a cast-iron skillet until golden and tender, then reunite with seasoned ground beef, zucchini, and a glossy maple-apple cider glaze that ties everything together beautifully. The glaze — built from pure maple syrup, apple cider vinegar, and coconut aminos — adds a sweet-savory depth that makes every bite genuinely craveable. Warm spices like Ceylon cinnamon, turmeric, and ginger give the beef a subtle complexity without overwhelming the dish, and the whole thing comes together in one skillet, which means fewer dishes and more time at the table. For anyone navigating tree-nut restrictions, this recipe is naturally free of almonds and almond-derived ingredients from start to finish — no swaps needed, no label-reading anxiety. A handful of fresh parsley and chives scattered on top at the end adds a bright, herby finish that makes the bowls look as good as they taste. It's hearty enough to satisfy on its own and easy enough to become a regular in your rotation.
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lb ground beef (85% lean)
- 1 large sweet potato (about 12 oz), peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and cut into ½-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
For the glaze
- 2 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, stir together the maple syrup, apple cider vinegar, coconut aminos, and 1/4 tsp salt until combined. Set the glaze aside.
- 2
Heat 1 tbsp coconut oil in a large (12-inch) oven-safe skillet over medium-high heat until shimmering. Add the sweet potato and carrots in a single layer, season with 1/4 tsp salt, and cook undisturbed for 4 minutes, until the undersides are golden. Stir and transfer the skillet to the oven; roast for 10–12 minutes, until the sweet potato is just tender when pierced with a fork. Transfer the vegetables to a plate and return the skillet to the stovetop.
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