Paleo Maple & Apple Cider Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

Paleo Maple & Apple Cider Beef Hash Bowl

This bowl is the kind of weeknight dinner that feels indulgent but is built entirely from whole, unprocessed ingredients — ground beef, root vegetables, and a glossy glaze that comes together in minutes. The sweet potato and carrots get a head start in a hot skillet before finishing in the oven, so they develop golden edges and stay tender without turning mushy. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon, giving the whole skillet a warm, subtly spiced depth that makes it taste far more complex than the ingredient list suggests. The glaze — maple syrup, apple cider vinegar, and coconut aminos — ties everything together with a sweet-tangy finish that clings to every bite. Coconut aminos stand in for soy sauce here, which is one of those small swaps that makes a big difference when you're avoiding legumes and grains without sacrificing savory richness. Everything comes together in a single oven-safe skillet, which means less cleanup and more time actually enjoying your meal. Fresh parsley and chives on top add a bright, herby pop that rounds out the whole bowl beautifully.

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Ingredients

4 servings

For the hash

1 ½ lb ground beef (85% lean)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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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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