Cashew Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato and ginger-kissed ground beef over a bed of lightly crisped cauliflower rice for a meal that feels both nourishing and genuinely craveable. The combination of fresh ginger, garlic, and scallions bloomed in coconut oil creates an aromatic base that carries every bite, while coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy glaze that ties the whole skillet together. Turmeric brings a subtle earthiness and a gorgeous golden hue without overpowering the other flavors. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based sauces — every ingredient is straightforward and easy to verify at the store. The cauliflower rice is made fresh in a food processor, so you get a light, grain-free base without relying on any packaged products that might carry cross-contact risks. Finished with bright scallion greens, fresh cilantro, and a squeeze of lime, each bowl feels restaurant-worthy with very little fuss. It's the kind of weeknight dinner that looks impressive, comes together in one skillet, and leaves everyone reaching for seconds.
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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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