Gelatin Free Maple & Apple Cider Beef Hash Bowl
Savory, sweet, and deeply satisfying, this beef and vegetable hash is the kind of one-skillet meal that earns a permanent spot in your weeknight rotation. Ground beef gets cooked down with sweet potato, carrots, and zucchini, then finished with a glossy glaze built from pure maple syrup, apple cider vinegar, and coconut aminos — no thickeners, no hidden additives, just clean pantry staples that come together beautifully. That glaze is the real star: it reduces right in the pan and clings to every piece of beef and roasted vegetable with a sticky, tangy-sweet finish that tastes far more complex than the ingredient list suggests. Warm spices like turmeric, ginger, and Ceylon cinnamon give the whole bowl an earthy depth without overwhelming the natural sweetness of the sweet potato and carrots. For anyone navigating gelatin-free eating, this recipe is refreshingly straightforward — every component is whole food or a simple pantry ingredient, so there's no need to scrutinize labels for hidden animal-derived thickeners or gelling agents. The technique is smart too: roasting the sweet potato and carrots in the same oven-safe skillet before finishing everything on the stovetop means you get caramelized edges and tender centers without dirtying extra pans. Topped with fresh parsley and chives, it's 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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