Lactose Free Maple & Apple Cider Beef Hash Bowl
This bowl is the kind of weeknight dinner that feels way more special than the effort involved — savory ground beef, caramelized sweet potato, tender carrots, and zucchini all pulled together with a glossy maple and apple cider glaze that hits every note of sweet, tangy, and umami at once. The glaze is built from pure maple syrup, apple cider vinegar, and coconut aminos, so there's not a drop of dairy anywhere in this dish — no butter, no cream, no hidden milk solids to second-guess. Coconut oil does the heavy lifting for cooking, and it gives the sweet potato and carrots a beautifully golden crust before they finish roasting in the oven. Ceylon cinnamon, turmeric, and ground ginger warm the whole thing up without overpowering the beef, making every bite feel layered and intentional. The technique of starting the root vegetables in a skillet and finishing them in the oven means they're properly tender and caramelized rather than steamed and soggy — a small step that makes a big difference. Fresh parsley and chives scattered on top at the end add a little brightness and color that rounds out the bowl perfectly. It's hearty, naturally dairy-free, and genuinely satisfying enough that no one at the table will feel like they're missing anything.
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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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