Wheat Free Maple & Apple Cider Beef Hash Bowl
This hearty bowl is the kind of weeknight dinner that feels indulgent but comes together entirely from whole, straightforward ingredients. Sweet potato and carrots get a head start in a hot skillet before finishing in the oven, giving them that golden, caramelized edge that makes all the difference. Ground beef is seasoned with turmeric, ginger, and Ceylon cinnamon, then everything gets pulled together with a glossy glaze built from maple syrup, apple cider vinegar, and coconut aminos — a combination that delivers deep, savory-sweet flavor without a drop of soy sauce or anything wheat-derived. Coconut aminos does a lot of heavy lifting here, standing in for traditional soy-based sauces that would otherwise be off the table, and it blends seamlessly into the glaze. The zucchini adds a fresh, tender contrast to the heartier root vegetables, and the whole skillet comes together in one pan before landing in bowls topped with fresh parsley and chives. It's the kind of meal that satisfies a serious appetite and reheats beautifully, making it just as useful for meal prep as it is for a sit-down 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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