Pecan Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is a weeknight dream — savory ground beef, roasted sweet potato, carrots, and zucchini all pulled together with a glossy maple and apple cider glaze that hits every note at once. The combination of warm spices like turmeric, ginger, and Ceylon cinnamon gives the whole dish a subtle depth that makes it feel far more special than the effort involved. Starting the sweet potato and carrots in a hot skillet before finishing them in the oven means you get that golden, caramelized edge without any mushiness — a small step that makes a big difference. The glaze itself is just four ingredients — maple syrup, apple cider vinegar, coconut aminos, and a pinch of salt — and it reduces down into something sticky and bright that coats every bite beautifully. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based oils, flours, or garnishes, so there's no need to audit a long ingredient list or worry about swapping anything out. Fresh parsley and chives on top add a pop of color and a clean, herby finish that balances the richness of the beef. It's the kind of bowl that looks impressive, tastes even better, and comes together in a single skillet.
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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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