Pork Free Maple & Apple Cider Beef Hash Bowl
Cozy, colorful, and packed with bold flavor, this beef hash bowl is the kind of weeknight dinner that feels far more special than the effort it takes to pull together. Sweet potato and carrots get a quick oven roast in a cast-iron skillet until golden and tender, then join seasoned ground beef and zucchini in a pan that smells absolutely incredible thanks to turmeric, ginger, and Ceylon cinnamon. The real magic is the glaze — maple syrup, apple cider vinegar, and coconut aminos come together into a sticky, sweet-tangy finish that clings to every bite. Because the entire dish is built around beef and fresh vegetables with no pork products anywhere in the ingredient list, it's a genuinely satisfying option when you need to keep things clean without sacrificing depth. Coconut aminos do the heavy lifting in place of soy-based sauces, so you get that savory umami note without any hidden ingredients to second-guess. A scatter of fresh parsley and chives at the end keeps things bright and a little restaurant-worthy. This one earns a permanent spot in the dinner rotation.
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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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