Cozy, colorful, and deeply satisfying, this beef and vegetable hash is the kind of weeknight bowl that earns a permanent spot in your rotation. Sweet potato and carrots get a quick oven roast for caramelized edges, then come back together with ground beef, zucchini, and a glossy maple-apple cider glaze that hits every note — sweet, tangy, and savory all at once. For anyone navigating a black pepper sensitivity, this recipe is a genuine find, because so many savory beef dishes lean hard on pepper as a default seasoning. Here, the warmth comes from turmeric, ginger, and Ceylon cinnamon instead, so you get real depth and complexity without a single peppercorn in sight. Coconut aminos keep the umami going while staying completely free of the usual suspects hiding in soy-based sauces. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time actually enjoying dinner. Finish with fresh parsley and chives for a little brightness, and you've got a bowl that looks as good as it tastes.
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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.
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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