This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together in a single skillet with nothing complicated going on. Sweet potato and carrots get a quick oven roast to develop golden edges before joining tender zucchini, savory ground beef, and a glossy glaze made from pure maple syrup, apple cider vinegar, and coconut aminos. That glaze is the real star — it reduces down into something sticky and bright that coats every bite without relying on any grain-based sauces or condiments that can sneak in unwanted ingredients. Coconut aminos does the heavy lifting here in place of soy sauce or Worcestershire, keeping the umami flavor deep and satisfying while staying completely grain-free. Warm spices like turmeric, ginger, and Ceylon cinnamon give the beef a subtle complexity that makes this feel far more special than a basic hash. It's a genuinely crowd-pleasing bowl that works just as well for meal prep as it does straight off the stovetop, finished with fresh parsley and chives for a little brightness.
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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.
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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