Rice Free Maple & Apple Cider Beef Hash Bowl
This bowl is the kind of weeknight dinner that feels indulgent but comes together entirely in one skillet — sweet, savory, and deeply satisfying without a grain of rice in sight. Sweet potato and carrots get a quick oven roast to develop golden edges before joining tender zucchini and seasoned ground beef, so every bite has real texture and substance. The glaze is where things get interesting: maple syrup, apple cider vinegar, and coconut aminos reduce down into a sticky, tangy coating that clings to the beef and vegetables in the best possible way. Warm spices like turmeric, ginger, and Ceylon cinnamon round out the flavor profile, giving the whole dish an almost autumnal depth that feels anything but boring. For anyone navigating a grain-free table, this is the kind of recipe that proves you are not missing out — the sweet potato alone makes it hearty and filling enough to stand on its own. Finish with fresh parsley and chives for a little brightness, and dinner is 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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