Seed Oil Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl hits every note you want from a one-pan dinner — savory ground beef, caramelized sweet potato, tender carrots, and zucchini all brought together with a glossy, sweet-tangy glaze. The magic is in that glaze: pure maple syrup, apple cider vinegar, and coconut aminos create a sticky, flavor-packed coating that makes the whole skillet sing without a drop of canola, soybean, or any other refined seed oil in sight. Coconut oil does all the cooking work here, from searing the root vegetables to browning the beef, so you get real, clean fat from start to finish. The sweet potato gets a quick oven roast before rejoining the pan, which means it stays perfectly tender rather than turning to mush — a small step that makes a big difference in texture. Warm spices like turmeric, ginger, and Ceylon cinnamon weave through the beef and vegetables, giving the bowl a subtle depth that feels almost autumnal. It comes together in a single oven-safe skillet, which means less cleanup and more time actually enjoying dinner. Finish with a handful of fresh parsley and chives and you've got a bowl that looks as good as it tastes.
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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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