Gluten Free Maple & Apple Cider Beef Hash Bowl
Sweet, savory, and deeply satisfying, this beef and vegetable hash brings together caramelized sweet potato, tender carrots, and juicy ground beef all tied together with a glossy maple and apple cider glaze. The combination of coconut aminos, pure maple syrup, and apple cider vinegar creates a sticky, tangy-sweet finish that makes every bite feel intentional rather than thrown together. Warm spices like Ceylon cinnamon, turmeric, and ginger give the whole skillet a subtle depth that smells incredible as it cooks. Every single ingredient here is naturally free from gluten — no swaps needed, no label-reading anxiety, just straightforward whole foods doing their thing. The technique is smart too: roasting the sweet potato and carrots first locks in that golden, caramelized edge before everything comes together in one pan. Finished with fresh parsley and chives, it's the kind of weeknight bowl that looks like you put in way more effort than you actually did.
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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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