Chicken Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl brings together ground beef, sweet potato, carrots, and zucchini in a way that feels genuinely satisfying — the kind of one-pan meal that earns a permanent spot in your weeknight rotation. The real magic is the glaze: maple syrup, apple cider vinegar, and coconut aminos come together into something tangy, slightly sweet, and deeply savory that coats every bite. Warm spices like turmeric, ginger, and Ceylon cinnamon give the beef an almost aromatic depth that makes the whole kitchen smell incredible while it cooks. The technique here is smart — roasting the sweet potato and carrots first gets them golden and tender before everything comes together in the skillet, so no vegetable ends up mushy or undercooked. It's completely free of poultry in any form, relying entirely on beef and fresh produce, so there's no need to scrutinize labels or swap anything out. Finish with a scatter of fresh parsley and chives and you've got a bowl that looks as good as it tastes.
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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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