Brazil Nut Free Maple & Apple Cider Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

Brazil Nut Free Maple & Apple Cider Beef Hash Bowl

This hearty skillet dish is the kind of weeknight dinner that feels indulgent but comes together with straightforward, wholesome ingredients. Sweet potato and carrots get a head start in the oven until golden and tender, then join seasoned ground beef and zucchini in a single pan — meaning less cleanup and more flavor built right into every bite. The real magic is the glaze: maple syrup, apple cider vinegar, and coconut aminos create a sticky, sweet-savory coating that clings to the beef and vegetables in the most satisfying way. Warm spices like turmeric, ginger, and Ceylon cinnamon give the whole bowl a subtle depth that makes it taste far more complex than the ingredient list suggests. Every component here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your dinner. Fresh parsley and chives scattered on top at the end add a bright, herby finish that balances the richness of the beef and the sweetness of the glaze. It's a complete, colorful meal in a single bowl that's just as good for meal prep as it is straight off the stove.

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Ingredients

4 servings

For the hash

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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