Low Sugar Ginger-Scallion Beef Hash Bowl
Savory, warming, and deeply satisfying, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the usual compromises. Sweet potato cubes get golden and caramelized in coconut oil, ground beef is seasoned with fresh ginger, garlic, and turmeric, and the whole thing comes together with coconut aminos and a splash of apple cider vinegar for a punchy, umami-rich sauce — no sweeteners added anywhere. Coconut aminos is the secret weapon here: it delivers that deep, savory depth you'd expect from soy sauce without any of the hidden sugars that sneak into so many bottled condiments. The cauliflower rice base keeps things light and grain-free while soaking up every bit of that glossy, gingery pan sauce. Scallion greens scattered on top add a fresh bite, and a squeeze of lime at the end pulls everything into focus. It's a genuinely craveable bowl that proves you don't need a drop of added sweetness to build serious flavor.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground beef (80/20)
- 1 lb sweet potato (about 1 large), peeled and cut into ½-inch dice
- 3 tbsp coconut oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp apple cider vinegar
- ½ tsp fine sea salt, plus more to taste
For the cauliflower rice
- 1 medium head cauliflower (about 1 ½ lb), cut into florets
- 1 tbsp coconut oil
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a paste.
- 2
Heat 1 tbsp coconut oil in a large saucepan or second skillet over medium-high heat until shimmering. Add the riced cauliflower and ¼ tsp salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 3–4 minutes until the cauliflower is just tender and any excess moisture has evaporated. Remove from heat, cover to keep warm, and set aside.
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