Chestnut Free Maple & Apple Cider Beef Hash Bowl
This bowl is the kind of weeknight dinner that feels far more special than the effort involved — sweet potato and carrots roasted until golden, zucchini folded in for freshness, and ground beef cooked down with warm spices before everything gets tossed in a glossy maple and apple cider glaze. The combination of Ceylon cinnamon, turmeric, and ginger gives the beef a deeply savory, subtly aromatic backbone that makes each bite genuinely interesting. Coconut aminos bring a gentle umami depth to the glaze without any soy, and the apple cider vinegar keeps the sweetness of the maple syrup from tipping into dessert territory. For anyone navigating tree nut allergies, this recipe is naturally free of chestnuts and any related ingredients — every component is straightforward and easy to verify at the store. The technique of starting the root vegetables in a skillet and finishing them in the oven means they develop real caramelized edges rather than steaming into mush. Fresh parsley and chives scattered over the top at the end add a pop of color and brightness that pulls the whole bowl together. It's hearty, wholesome, and the kind of thing you'll want to add to the regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!