Cashew Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and deeply satisfying, this beef and vegetable hash hits every note — sweet, savory, tangy, and warmly spiced all at once. Sweet potato and carrots get a quick roast in the oven before joining tender zucchini, seasoned ground beef, and a glossy glaze made from pure maple syrup, apple cider vinegar, and coconut aminos. That glaze is the secret weapon here: it reduces right in the skillet and clings to every bite, giving the whole bowl a sticky, caramelized finish that tastes far more complex than the ingredient list suggests. Ground turmeric, ginger, and Ceylon cinnamon round out the spice profile with gentle warmth rather than heat, making this a dish the whole family will actually get excited about. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any cashew-based sauces or creams — no substitutions needed, no label-reading stress. Everything comes together in one oven-safe skillet, which means fewer dishes and a weeknight dinner that feels like a weekend treat. Finish it with a scatter of fresh parsley and chives for a little brightness, 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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