Artificial Food Coloring 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 — no dyes, no artificial anything hiding in a sauce packet or seasoning blend. That's actually where a lot of savory dishes trip up: pre-made glazes and spice mixes are notorious for sneaking in synthetic colorings, but here the glaze comes together from just four pantry staples — pure maple syrup, apple cider vinegar, coconut aminos, and a pinch of salt. The result is a sticky, slightly sweet, deeply savory coating that clings to every piece of beef and roasted vegetable in the skillet. Sweet potato and carrots get a head start in the oven so they turn golden and tender, while zucchini keeps a little bite, giving the bowl real textural contrast. Ground turmeric, ginger, and Ceylon cinnamon bring warmth and color the natural way — no Red 40 required. Fresh parsley and chives on top add a bright finish that makes the whole thing look as good as it tastes. It's a satisfying, flavor-packed meal that proves clean eating doesn't have to mean boring eating.
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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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