Yeast Free Maple & Apple Cider Beef Hash Bowl
Warm, savory, and just a little sweet, this beef and vegetable hash is the kind of one-skillet meal that makes weeknight cooking feel genuinely exciting. The combination of roasted sweet potato, tender carrots, and zucchini gives every bowl serious substance, while ground beef keeps it hearty and satisfying. What really sets it apart is the glaze — maple syrup, apple cider vinegar, and coconut aminos come together into something sticky and bright that coats every bite without relying on any fermented or yeast-derived sauces. That matters more than you might think, because so many store-bought condiments and soy sauces quietly contain yeast extract or fermented byproducts that can derail an otherwise clean meal. Here, the coconut aminos do all the savory heavy lifting with none of those concerns. Ceylon cinnamon, turmeric, and ginger round out the spice profile, giving the dish a warmth that feels almost aromatic without veering into anything overpowering. Finish it with fresh parsley and chives and you've got a bowl that looks as good as it tastes.
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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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