Almond Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato, gingery ground beef, and fluffy cauliflower rice into something that feels like serious comfort food without any of the usual heaviness. The combination of fresh ginger, garlic, and scallions builds a fragrant base that makes the whole kitchen smell incredible while it cooks. Coconut aminos bring a savory, slightly sweet depth to the beef without any soy, and a splash of apple cider vinegar at the end brightens everything up just enough to keep each bite lively. Because every ingredient here is naturally free of tree nuts — no almond flour, no almond milk, no sneaky nut-based sauces — you can cook and eat with total confidence. That's genuinely rare in a recipe that still manages to feel this rich and layered. The cauliflower rice is the kind of base that actually earns its place: pulsed just right so it stays fluffy and absorbs all those savory pan juices rather than turning to mush. Finish each bowl with a squeeze of lime and a handful of fresh cilantro and you've got a weeknight dinner that looks and tastes like you put in way more effort than you did.
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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
- 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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