Capsaicin Free Maple & Apple Cider Beef Hash Bowl
Savory, sweet, and deeply satisfying, this beef and vegetable hash is built around a glaze that does something genuinely clever — maple syrup, apple cider vinegar, and coconut aminos come together into a sticky, tangy coating that makes every bite feel intentional. Sweet potato and carrots get a head start in the oven so they develop golden edges before joining the rest of the skillet, and the zucchini adds a tender contrast that keeps the whole bowl feeling fresh rather than heavy. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon, which gives the dish warmth and depth without any heat from chili or pepper — a real win for anyone navigating capsaicin sensitivity, since so many savory one-pan meals sneak it in somewhere. The spice blend here is genuinely aromatic and satisfying, so you never feel like you're missing out. Everything comes together in a single oven-safe skillet, which means minimal cleanup and maximum flavor development at every stage. A scatter of fresh parsley and chives at the end brightens the whole bowl and makes it look as good as it tastes. This is the kind of weeknight dinner that earns a permanent spot in the 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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