Honey Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and deeply satisfying, this beef hash bowl layers roasted sweet potato and carrots with tender zucchini, savory ground beef, and warm spices like turmeric, ginger, and Ceylon cinnamon — all pulled together with a glossy, tangy glaze. The glaze itself is the real star: pure maple syrup, apple cider vinegar, and coconut aminos create a sweet-savory coating that clings to every bite without a drop of honey in sight. That distinction matters more than it sounds, since so many glazed meat dishes default to honey as the sweetener, leaving those who avoid it with bland or overly acidic results. Here, the maple syrup brings rounded sweetness while the apple cider vinegar cuts right through the richness of the beef, keeping the whole bowl bright and balanced. The technique is smart too — starting the root vegetables in a hot skillet and finishing them in the oven means they get golden edges and a tender center before ever meeting the meat. Everything comes together in one skillet, which means less cleanup and more time to actually enjoy dinner. Finish with fresh parsley and chives for a pop of color and a little herby lift that makes the whole bowl feel restaurant-worthy.
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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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