Macadamia Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl brings together ground beef, sweet potato, carrots, and zucchini in a way that feels both nourishing and genuinely exciting to eat. The real magic is the glaze — maple syrup, apple cider vinegar, and coconut aminos come together into something sticky, tangy, and just a little sweet, coating every bite of beef and roasted vegetable. A warm blend of turmeric, ginger, and Ceylon cinnamon gives the whole skillet a subtle depth that makes it taste far more complex than the ingredient list suggests. The technique is smart too: the sweet potatoes and carrots get a head start in the oven so they're perfectly tender by the time everything comes together on the stovetop. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — no nut oils, no nut-based sauces, just clean, whole-food ingredients you can feel confident about. A handful of fresh parsley and chives scattered on top at the end adds a bright, herby finish that pulls the whole bowl together. It's the kind of weeknight dinner that looks impressive, eats like comfort food, and comes together in a single skillet.
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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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