Peanut Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together in a single skillet with nothing fussy required. Ground beef gets cooked down with sweet potato, carrots, and zucchini, then everything is tossed in a glossy glaze made from pure maple syrup, apple cider vinegar, and coconut aminos — a combination that hits sweet, tangy, and savory all at once. The warm spices — turmeric, ginger, and Ceylon cinnamon — give the whole dish a subtle depth that makes it taste like something you'd order at a restaurant, not throw together on a Tuesday. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. The technique of roasting the sweet potato and carrots first means they get those golden, caramelized edges before being folded back into the hash, which makes a real difference in texture. Finished with fresh parsley and chives, it's colorful, satisfying, and genuinely hard to stop eating straight from the pan.
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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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