Pregnancy Friendly Maple & Apple Cider Beef Hash Bowl
Warm, hearty, and packed with colorful vegetables, this beef hash bowl hits every craving for something satisfying and nourishing at once. Sweet potato, carrots, and zucchini bring a natural sweetness and a solid dose of vitamins, while lean ground beef is cooked all the way through to 160°F — a step that matters a lot when you're being extra careful about food safety. The glaze of pure maple syrup, apple cider vinegar, and coconut aminos adds a sticky, savory-sweet finish that makes the whole skillet taste like something from a restaurant, not a careful weeknight compromise. Ceylon cinnamon, turmeric, and ginger round out the flavor with gentle warmth without any ingredients you'd need to second-guess. Everything here is straightforward and whole — no deli meats, no soft cheeses, no ingredients that tend to raise red flags during pregnancy. The one-skillet-to-oven technique means the sweet potatoes get properly tender and caramelized before the whole dish comes together, so you're not rushing or cutting corners on texture. Finish with fresh parsley and chives for a little brightness, and dinner is genuinely done.
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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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