Mustard Free Maple & Apple Cider Beef Hash Bowl
This hearty skillet dish brings together ground beef, sweet potato, carrots, and zucchini in a way that feels both nourishing and genuinely craveable. 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. Warm spices like turmeric, ginger, and Ceylon cinnamon give the whole bowl a subtle depth that makes it taste far more complex than the ingredient list suggests. For anyone navigating a mustard-free kitchen, this kind of recipe is a relief — no condiments, no spice blends, no store-bought sauces that sneak in hidden ingredients. Every component is straightforward and easy to verify, so you can cook with confidence rather than label anxiety. The method itself is smart: sweet potatoes and carrots get a head start in the oven for proper caramelization, then everything comes together in one skillet for a cohesive, glossy finish. Finished with fresh parsley and chives, it's the kind of bowl that looks impressive on the table but comes together on a weeknight without much fuss.
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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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