Seeds Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together entirely from wholesome, straightforward ingredients. Sweet potato and carrots get a head start in the oven until golden and tender, then join seasoned ground beef and zucchini in a skillet for a satisfying, colorful hash. The real magic is the glaze — maple syrup, apple cider vinegar, and coconut aminos reduce into a sticky, sweet-savory coating that ties every bite together beautifully. Warm spices like turmeric, ginger, and Ceylon cinnamon give the beef incredible depth without relying on any seed-based seasonings or spice blends that can sneak in hidden ingredients. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win because every component is clean and easy to verify — no tahini, no seed oils, no mustard, nothing ambiguous. Fresh parsley and chives on top add a bright, herby finish that makes the whole bowl look as good as it tastes. It's the kind of recipe you'll want on regular rotation all year long.
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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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