Barley Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built on bold aromatics, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the fuss. Ground beef gets layered with fresh ginger, garlic, and scallions before being brought together with coconut aminos and a splash of apple cider vinegar — a combination that delivers deep, umami-rich flavor without a drop of soy sauce or grain-based seasoning. Golden sweet potato cubes add natural sweetness and satisfying heft, while a base of lightly toasted cauliflower rice keeps everything grain-free and genuinely filling. Coconut aminos is the quiet hero here — it mimics the savory depth of traditional soy-based sauces but is completely free from wheat and barley, so there's no need to scrutinize labels or worry about hidden grains sneaking into your bowl. A pinch of turmeric ties the whole skillet together with an earthy, slightly peppery warmth that makes each bite feel intentional. Finish with fresh cilantro and a squeeze of lime and you've got a bowl that looks and tastes like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!