Carrageenan Free Maple & Apple Cider Beef Hash Bowl
Warm, savory, and just a little sweet, this beef and vegetable hash is the kind of one-skillet meal that earns a permanent spot in your weeknight rotation. Sweet potato and carrots get a quick oven roast for caramelized edges, then come back together with ground beef, zucchini, and a glossy glaze built from pure maple syrup, apple cider vinegar, and coconut aminos. That glaze is the real star — it reduces right in the pan and coats every bite with a tangy-sweet depth that tastes far more complex than the ingredient list suggests. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged sauces, deli meats, and processed condiments, which makes building flavor from scratch the smartest move here. Every ingredient in this recipe is whole and straightforward — no store-bought sauces, no processed shortcuts, nothing that would raise a red flag on a label scan. Ceylon cinnamon, turmeric, and ginger layer in warmth without relying on any blended spice mixes that could hide unwanted additives. Fresh parsley and chives finish the bowls with a bright, clean pop that ties everything together beautifully.
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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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