Breastfeeding Friendly Ginger-Scallion Beef Hash Bowl
Warm, savory, and packed with nourishing ingredients, this beef and sweet potato hash bowl is exactly the kind of meal that feels restorative without requiring hours in the kitchen. Ground beef brings a solid hit of protein and iron — two nutrients that matter a lot when your body is working overtime to produce milk. Sweet potato adds natural sweetness and complex carbs that help keep energy levels steady through those long, unpredictable days. Fresh ginger and garlic give the whole dish a fragrant, deeply satisfying depth, while coconut aminos keep things flavorful without any soy or gluten concerns. The cauliflower rice base is light but filling, and the whole bowl comes together in one skillet plus a side pan, which means less cleanup when you're already running on limited sleep. A squeeze of lime and a handful of cilantro at the end brighten everything up and make it feel like a real, put-together meal rather than something you just threw together out of necessity. It's the kind of recipe you'll find yourself cycling back to 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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