Sesame Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together in a single skillet. Sweet potato and carrots get a quick oven roast for caramelized edges, then join tender zucchini and seasoned ground beef in a glossy, sweet-savory glaze built from pure maple syrup, apple cider vinegar, and coconut aminos — no soy sauce or hidden sesame oil anywhere in sight. Coconut aminos does all the umami heavy lifting here, making it a smart swap that keeps the dish completely free of sesame without sacrificing any depth of flavor. Warm spices like turmeric, ginger, and Ceylon cinnamon weave through the beef and vegetables, giving every bite a subtle, aromatic complexity that feels far more sophisticated than the ingredient list suggests. The glaze reduces right in the pan, clinging to everything in a way that makes the whole hash look as good as it tastes. Finish with a scatter of fresh parsley and chives and you've got a colorful, satisfying bowl that's genuinely easy to pull off on a busy evening.
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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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