Pistachio Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl brings together ground beef, sweet potato, carrots, and zucchini in a way that feels genuinely satisfying — the kind of one-pan dinner that makes weeknights feel a little more manageable. The real magic is in the glaze: maple syrup, apple cider vinegar, and coconut aminos come together into something sticky, tangy, and just slightly sweet, coating every bite of beef and roasted vegetable beautifully. A warm blend of turmeric, ginger, and Ceylon cinnamon gives the whole thing a subtle depth that keeps it interesting without overwhelming the natural sweetness of the sweet potato. The method is smart, too — the sweet potato and carrots get a head start in the oven for that golden edge, while the beef builds flavor on the stovetop before everything comes together in one skillet. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based ingredients, so there's no need to scan labels or worry about sneaky additions. Fresh parsley and chives scattered on top at the end add a pop of color and brightness that rounds out the whole bowl. It's filling, flavorful, and genuinely easy to pull off on a busy evening.
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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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