Barley 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 bowl that feels like a treat without any of the fuss. Sweet potato and carrots get a quick oven roast for caramelized edges, then join tender zucchini and seasoned ground beef in a single skillet — the kind of one-pan situation that makes cleanup almost enjoyable. The real magic is the glaze: pure maple syrup, apple cider vinegar, and coconut aminos come together into something sticky, tangy, and just a little sweet, coating every bite with serious depth of flavor. Warm spices like turmeric, ginger, and Ceylon cinnamon round out the profile in a way that feels unexpected but completely right. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based thickeners or sauces — the coconut aminos do all the savory heavy lifting without a drop of soy or malt. Finished with fresh parsley and chives, it's the kind of bowl that looks as good as it tastes. Make it once and it will absolutely earn a permanent spot in your dinner 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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