Citric Acid Free Maple & Apple Cider Beef Hash Bowl
Warm, hearty, and packed with roasted vegetables and well-seasoned ground beef, this hash bowl is the kind of one-pan dinner that feels indulgent without requiring much fuss. The sweet potato and carrots get a head start in the oven so they develop golden edges before joining the rest of the skillet, which means every bite has real texture and depth. What makes this dish especially smart for anyone avoiding citric acid is that every component is straightforward and whole — coconut aminos stand in for soy sauce without the additives, and the glaze relies on pure maple syrup and apple cider vinegar rather than any processed condiment that might sneak in hidden preservatives. That glaze is honestly the star: it reduces down into a sticky, slightly sweet coating that ties the beef and vegetables together beautifully. Ceylon cinnamon, turmeric, and ginger give the whole bowl a warm, almost aromatic quality that makes it feel far more complex than the ingredient list suggests. Fresh parsley and chives on top add a bright, herby finish that keeps things feeling light despite how satisfying the bowl actually is. It works just as well for a weeknight dinner as it does for meal prep, since the flavors only get better as everything sits together.
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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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