Eggless Maple & Apple Cider Beef Hash Bowl
This hearty skillet-to-bowl dinner is the kind of meal that makes a weeknight feel genuinely special. Sweet potato and carrots get a quick oven roast for caramelized edges, then join tender zucchini and seasoned ground beef in a glossy glaze built from pure maple syrup, apple cider vinegar, and coconut aminos — a combination that hits sweet, tangy, and savory all at once. The warm spice blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing a subtle depth that tastes far more complex than the ingredient list suggests. Every component here is naturally free of eggs, so there's no swapping or substituting required — just straightforward cooking with real, whole ingredients. The method is smart too: starting the root vegetables in the oven while you build the rest of the dish means nothing gets mushy and everything finishes at the right texture. A scatter of fresh parsley and chives at the end adds a bright, herby lift that pulls the bowl together beautifully. It's filling, colorful, and the kind of recipe you'll find yourself coming back to on rotation.
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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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