BHA & BHT Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built entirely from whole ingredients, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the usual label-reading stress. BHA and BHT are synthetic preservatives that sneak into an alarming number of packaged sauces, seasoning blends, and processed oils — but every component here is made from scratch, so you stay completely clear of them. Ground beef gets layered with fresh ginger, garlic, and scallions before being brought together with coconut aminos and apple cider vinegar for a savory-tangy glaze that tastes far more complex than the ingredient list suggests. Golden sweet potato cubes add natural sweetness and satisfying bite, while the cauliflower rice base keeps things light and lets all those bold flavors shine. Coconut oil does all the cooking work throughout, replacing any refined or additive-laden fats without sacrificing that gorgeous sear on the sweet potatoes. A scatter of fresh scallion greens, cilantro, and a squeeze of lime at the end brightens the whole bowl right before it hits the table. It's a genuinely craveable meal that proves clean eating doesn't have to mean boring eating.
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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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