Mushroom Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and packed with real-food ingredients, this beef hash bowl is the kind of weeknight dinner that feels like a treat without requiring much fuss. Sweet potato and carrots get a head start in a hot skillet before finishing in the oven, so they come out perfectly caramelized and tender — not mushy — by the time the whole dish comes together. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon, giving every bite a warmly spiced depth that pairs beautifully with the bright, tangy glaze made from maple syrup, apple cider vinegar, and coconut aminos. That glaze is the secret weapon here: it reduces right in the pan and coats the beef and vegetables in a sticky, sweet-savory finish that tastes far more complex than the short ingredient list suggests. For anyone navigating a diet that rules out fungi, this recipe is a natural fit — every single component is straightforward produce, quality meat, and pantry staples, with zero hidden extras to second-guess. A handful of fresh parsley and chives scattered on top at the end adds a pop of color and a little brightness to balance the richness. It's a satisfying, complete bowl that works just as well for meal prep as it does straight off the stovetop.
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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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