Paraben Free Maple & Apple Cider Beef Hash Bowl
Warm, savory, and just a little sweet, this beef and vegetable hash is the kind of one-skillet meal that earns a permanent spot in your weekly rotation. Sweet potato and carrots get a quick oven roast for golden edges, then come back together with ground beef, zucchini, and a glossy maple-apple cider glaze that ties everything beautifully together. The seasoning blend of turmeric, ginger, and Ceylon cinnamon gives the whole bowl a subtle warmth without tipping into dessert territory — it's deeply satisfying in the best way. For anyone navigating paraben-free eating, the challenge often comes down to processed condiments and packaged sauces that sneak in preservatives. Here, the glaze is built from scratch using pure maple syrup, apple cider vinegar, and coconut aminos — nothing shelf-stable or synthetic in sight. Every ingredient in this recipe is a whole food or a clean pantry staple, so you know exactly what you're putting in the bowl. Coconut oil handles all the cooking fat duties, keeping things simple and free of anything questionable. Finish with a scatter of fresh parsley and chives, and you've got a meal that looks as good as it tastes.
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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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