Caffeine Free Ginger-Scallion Beef Hash Bowl
Warm, savory, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over a bed of fluffy cauliflower rice for a meal that feels both hearty and clean. The aromatics here do serious heavy lifting — fresh ginger, garlic, and scallions build a fragrant base that makes the whole kitchen smell incredible while the beef browns. Coconut aminos bring a rich, umami-forward depth in place of traditional soy sauce, and a splash of apple cider vinegar brightens everything up at the end. Every single ingredient in this bowl is naturally free of stimulants, so there's no need to scan labels or swap anything out — it's just straightforward, feel-good cooking. The cauliflower rice is worth the extra few minutes: pulsed to a coarse, grain-like texture and toasted in coconut oil, it soaks up the hash beautifully without turning mushy. A squeeze of lime and a handful of fresh cilantro over the top pull the whole thing together with a little brightness. This is the kind of bowl you'll want on regular rotation.
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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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