Celery 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 lightly crisped cauliflower rice for a meal that feels both nourishing and genuinely craveable. The combination of fresh ginger, garlic, and scallions builds a fragrant base that makes the whole kitchen smell incredible while it cooks. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy glaze that ties everything together without relying on soy sauce or any hard-to-track condiments. Because every ingredient here is straightforward and whole-food-based, there's no need to scrutinize labels for sneaky additions — what you see in the list is exactly what goes in the bowl. The cauliflower rice technique is worth noting: a quick pulse in the food processor followed by a dry sear in coconut oil keeps it fluffy and slightly toasty rather than soggy. A scatter of scallion greens and optional cilantro and lime at the end adds brightness that cuts through the richness of the 80/20 beef beautifully. It's the kind of weeknight bowl that looks impressive but comes together with nothing more than a skillet, a saucepan, and a food processor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!