Legume Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and deeply satisfying, this beef and vegetable hash is the kind of weeknight bowl that earns a permanent spot in your rotation. Sweet potato and carrots get a quick oven roast for caramelized edges, while zucchini and ground beef come together in a single skillet with warm spices — turmeric, ginger, and Ceylon cinnamon — that make the whole kitchen smell incredible. The real magic is the glaze: maple syrup, apple cider vinegar, and coconut aminos reduce into a sticky, tangy-sweet coating that ties every bite together beautifully. For anyone navigating a legume-free lifestyle, this recipe is a natural fit — every ingredient is straightforwardly whole-food and plant- or animal-based, with no beans, lentils, or soy sneaking in through sauces or seasonings. Coconut aminos stand in for soy sauce without any compromise on that savory depth, so the flavor is rich and complex without any workarounds that feel like settling. Finished with fresh parsley and chives, it's a bowl that looks as good as it tastes. Meal prep it for the week or serve it straight from the skillet — either way, it disappears fast.
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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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