BHA & BHT Free Maple & Apple Cider Beef Hash Bowl
Warm, savory, and just a little sweet, this beef hash bowl is the kind of one-skillet dinner that feels both nourishing and genuinely exciting to eat. Sweet potato and carrots get a quick stovetop sear before finishing in the oven, building that caramelized edge that makes every bite satisfying, while zucchini and ground beef round out the bowl with hearty texture. The glaze — pure maple syrup, apple cider vinegar, and coconut aminos — ties everything together with a glossy, tangy-sweet finish that clings beautifully to the beef and vegetables. For anyone navigating preservative-free eating, packaged sauces and seasoning blends are often the sneaky culprits hiding unwanted additives. This recipe sidesteps all of that by building its flavor entirely from whole, recognizable ingredients: fresh garlic, ground spices, and a homemade glaze you stir together in about thirty seconds. Ceylon cinnamon and turmeric add warmth and depth without relying on any pre-mixed blends that might contain hidden preservatives. Every single component is something you can read, recognize, and feel good about. Finish with a scatter of fresh parsley and chives for a pop of color, and dinner is done.
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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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