Chicken Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built entirely around ground beef and vegetables, this hash bowl is the kind of weeknight dinner that feels far more impressive than the effort involved. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned beef that's been layered with scallions, garlic, fresh ginger, and a hit of turmeric — the result is deeply savory with just enough brightness to keep every bite interesting. Coconut aminos and a splash of apple cider vinegar pull the whole skillet together with a glossy, slightly tangy glaze that clings to every piece. The base is cauliflower rice pulsed fresh and pan-toasted until fluffy, which keeps things light without feeling like a compromise. For anyone navigating a poultry-free kitchen, this recipe is a genuinely satisfying answer to the "what do I make instead" problem — no swaps needed, no workarounds, just a complete and craveable bowl from the start. Finish with scallion greens, a handful of cilantro, and a squeeze of lime and you've got something that looks and tastes like it came from a fast-casual spot you'd actually go back to.
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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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