Artificial Food Coloring Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built entirely from whole ingredients, this hash bowl is the kind of weeknight dinner that feels like it took way more effort than it did. Sweet potato cubes get golden and caramelized in coconut oil, ground beef soaks up a punchy mix of coconut aminos, apple cider vinegar, and fresh ginger, and the whole thing lands on a bed of lightly toasted cauliflower rice. Every single ingredient here is naturally free of synthetic dyes — no sauces from a bottle, no seasoning packets with mystery additives, just real food doing all the heavy lifting. That matters more than you might think, since a lot of savory weeknight staples quietly sneak in coloring agents through condiments, broths, or spice blends. Coconut aminos stand in beautifully for soy sauce and bring a deep, slightly sweet umami note without any of the usual label-reading stress. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the bowl feel genuinely restaurant-worthy.
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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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