MSG Free Maple & Apple Cider Beef Hash Bowl
Savory, sweet, and deeply satisfying, this beef and vegetable hash is the kind of one-skillet meal that earns a permanent spot in your weekly rotation. The combination of roasted sweet potato, tender carrots, and zucchini gives every bite real texture, while ground beef keeps it hearty and filling. What makes this dish especially smart is the glaze — pure maple syrup, apple cider vinegar, and coconut aminos come together into something sticky and complex without a single packet of seasoning mix or store-bought sauce to worry about. Coconut aminos is the key swap here, delivering that savory depth you'd normally get from soy-based condiments, but without the additives that can sneak into conventional options. Warm spices like turmeric, ginger, and Ceylon cinnamon round out the flavor in a way that feels almost exotic for a weeknight hash. Fresh parsley and chives on top add a bright, herby finish that pulls the whole bowl together. It's clean, colorful, and genuinely craveable.
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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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