Artificial Flavors Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but is built entirely from real, whole ingredients you can actually recognize. Sweet potato and carrots get a quick stovetop sear followed by a stint in the oven, giving them caramelized edges that hold up beautifully when folded back into the skillet with seasoned ground beef and tender zucchini. The glaze is where the magic happens — pure maple syrup, apple cider vinegar, and coconut aminos come together into something sticky, tangy, and deeply savory without a drop of anything artificial. Warm spices like turmeric, ginger, and Ceylon cinnamon weave through every bite, making the whole dish taste far more complex than the ingredient list suggests. For anyone navigating labels and trying to avoid synthetic flavor additives, this recipe sidesteps the issue entirely by leaning on pantry staples that do the heavy lifting on their own. Fresh parsley and chives scattered on top at the end add a bright, herby finish that ties everything together. It's the kind of bowl you'll want to make on repeat.
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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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