High Fructose Corn Syrup Free Maple & Apple Cider Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

High Fructose Corn Syrup Free Maple & Apple Cider Beef Hash Bowl

Savory, sweet, and deeply satisfying, this beef and vegetable hash is the kind of one-pan meal that earns a permanent spot in your weeknight rotation. The glaze is where the magic happens — pure maple syrup, apple cider vinegar, and coconut aminos come together into something sticky and complex that coats every bite of beef and roasted vegetable without a drop of corn syrup in sight. That matters more than you might think, because so many store-bought sauces and glazes sneak high fructose corn syrup into their ingredient lists, making a dish like this genuinely hard to find outside your own kitchen. Here, every ingredient is straightforward and intentional: sweet potato and carrots get a head start in the oven for caramelized edges, zucchini adds a tender contrast, and warm spices like turmeric, ginger, and Ceylon cinnamon give the whole bowl an almost aromatic depth. The technique of building the glaze separately and reducing it into the hash at the end means you get real flavor concentration rather than a watery sauce. Fresh parsley and chives on top brighten everything up and make it look as good as it tastes. This is clean, hearty comfort food that doesn't ask you to compromise on a single thing.

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Ingredients

4 servings

For the hash

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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