Chestnut Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built entirely from whole-food ingredients, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the fuss. Ground beef gets layered with sweet potato, fresh ginger, garlic, and scallions, then brought together with coconut aminos and a splash of apple cider vinegar for a glossy, umami-rich finish. The cauliflower rice base soaks up every bit of that sauce, making each spoonful deeply satisfying. Every ingredient in this bowl is naturally free from tree nuts of any kind — including chestnuts — so there's no label-scanning or substitution anxiety involved. The turmeric adds a gorgeous golden hue and a subtle earthiness that ties the whole dish together beautifully. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel restaurant-worthy. It's a genuinely craveable bowl that just happens to be completely safe for anyone navigating chestnut or broader tree nut concerns.
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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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