Brazil Nut Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and packed with bold flavor, this beef hash bowl is the kind of weeknight dinner that feels like it took way more effort than it actually did. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground beef that's been layered with fresh ginger, garlic, and turmeric — the result is deeply aromatic and satisfying in every bite. Coconut aminos bring a savory, slightly sweet depth without any soy, and a splash of apple cider vinegar brightens the whole skillet at the end. The cauliflower rice base soaks up all those pan juices beautifully, making every forkful cohesive rather than just a pile of separate components. For anyone navigating tree nut concerns, every single ingredient here is naturally free of them — no swaps needed, no label-scanning required. Scallion greens, fresh cilantro, and a squeeze of lime over the top add a pop of freshness that keeps the dish from feeling heavy despite how hearty it is. It's the kind of bowl you'll want on repeat.
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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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