Red Meat Allergy Friendly Coconut-Turmeric Beef Hash Bowl
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (85% lean)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 2 medium zucchini, cut into ½-inch dice
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 tbsp coconut aminos
- ¼ cup full-fat coconut milk
- 2 tbsp coconut oil, divided
- ½ tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp coconut oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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