Walnut Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is a weeknight powerhouse — sweet potato and carrots roasted until golden, tender zucchini, and savory ground beef all pulled together with a glossy maple and apple cider glaze that hits every note at once. The combination of turmeric, ginger, and Ceylon cinnamon gives the beef a warm, aromatic depth that makes this feel far more special than a standard hash. Coconut aminos bring a subtle umami richness to the glaze without any soy, and coconut oil keeps the whole cook clean and flavorful from start to finish. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients — no swaps needed, no label-checking anxiety. The method is straightforward: one oven-safe skillet does most of the heavy lifting, moving from stovetop to oven and back again for maximum flavor with minimal cleanup. A scatter of fresh parsley and chives at the end adds a bright, herby finish that makes the whole bowl look as good as it tastes. It's the kind of meal that satisfies a serious appetite while still feeling balanced and nourishing.
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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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