Turkey Free Maple & Apple Cider Beef Hash Bowl
This hash bowl is the kind of weeknight dinner that feels way more special than the effort it takes — sweet potato, carrots, and zucchini roasted to tender perfection, then tossed with savory ground beef and a glossy glaze built from maple syrup, apple cider vinegar, and coconut aminos. The combination of warm spices like Ceylon cinnamon, turmeric, and ginger gives the whole skillet a deeply fragrant, almost cozy quality that makes it hard to stop eating. Starting the root vegetables in a hot skillet before finishing them in the oven is the move that keeps everything from turning mushy — you get that golden edge on the sweet potato and carrots that makes a real difference in texture. The glaze comes together in one small bowl and reduces right in the pan, clinging to every piece of beef and vegetable in the most satisfying way. For anyone navigating poultry-free eating, this is the kind of hearty, protein-packed bowl that fills the gap without compromise — no swaps needed, no ingredient gymnastics. Fresh parsley and chives scattered over the top at the end add a bright, herby finish that cuts through the richness beautifully. It's a complete meal in a bowl that works just as well for meal prep as it does straight off the stovetop.
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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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