Anti Inflammatory Ginger-Scallion Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Ginger-Scallion Beef Hash Bowl

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Ingredients

4 servings

For the hash

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
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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