Dairy Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together entirely from whole, straightforward ingredients. Sweet potato and carrots get a head start in a hot skillet before finishing in the oven, building that caramelized edge that makes every bite satisfying. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon, giving the whole skillet a warmly spiced depth that feels anything but ordinary. The real magic is the glaze — maple syrup, apple cider vinegar, and coconut aminos reduce down into a sticky, tangy-sweet coating that ties the beef and vegetables together beautifully. Because the recipe leans on coconut oil and coconut aminos instead of butter or soy sauce, it sidesteps the dairy and hidden additives that can make a simple hash surprisingly tricky to pull off. Fresh parsley and chives scattered on top add a bright, herby finish that keeps the whole bowl feeling light despite how filling it is. It's the kind of meal that disappears fast, so you might want to double the batch.
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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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