Soy Free Maple & Apple Cider Beef Hash Bowl
This hearty, one-skillet meal brings together ground beef, sweet potato, carrots, and zucchini in a way that feels genuinely satisfying — the kind of bowl you'll want to make on repeat. The real magic is the glaze: pure maple syrup, apple cider vinegar, and coconut aminos create a sweet-tangy coating that clings to every bite of beef and roasted vegetable. Coconut aminos does the heavy lifting here as a soy-free swap for traditional soy sauce, delivering that savory depth without any of the worry that comes with conventional condiments. Warm spices like turmeric, Ceylon cinnamon, and ginger round out the flavor profile, making this feel far more complex than the ingredient list suggests. The method is smart, too — starting the sweet potato and carrots in a hot skillet and finishing them in the oven means they get golden edges and tender centers before the whole hash comes together. Fresh parsley and chives on top add a bright, herby finish that keeps the dish from feeling heavy. It's a complete, colorful meal that comes together in a single pan and hits every note you want from a weeknight dinner.
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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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