Lupin Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and deeply satisfying, this beef and vegetable hash is the kind of one-pan meal that earns a permanent spot in your weeknight rotation. Sweet potato and carrots get a quick oven roast for caramelized edges, then join tender zucchini, savory ground beef, and a glossy maple-apple cider glaze that ties everything together with just the right balance of sweet and tangy. The warm spice blend — turmeric, ginger, and Ceylon cinnamon — gives the whole bowl an aromatic depth that feels far more complex than the ingredient list suggests. Every component here is naturally free from lupin, so there's no need to scrutinize labels or swap anything out; the recipe simply works as written. Coconut aminos stand in beautifully for soy-based sauces, keeping the umami richness without introducing any problematic legume derivatives. Finishing with fresh parsley and chives adds a bright, herby lift that makes the bowl look as good as it tastes. It's hearty enough to stand alone but easy enough to pull off on a busy evening.
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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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