Cinnamon Free Ginger-Scallion Beef Hash Bowl
Warm, savory, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over fluffy cauliflower rice for a meal that feels both nourishing and genuinely craveable. The flavor backbone here comes from fresh ginger, garlic, scallions, and a splash of coconut aminos — bold and aromatic without a trace of cinnamon or any of the warming spices that tend to sneak into hash-style dishes. That's actually harder to avoid than it sounds, since sweet potato recipes in particular love to lean on cinnamon-heavy seasoning blends, but this one keeps things savory all the way through. Turmeric and apple cider vinegar do the heavy lifting instead, giving the hash a subtle earthiness and a bright, tangy finish. The cauliflower rice is cooked in its own pan until just tender and lightly toasted, so it holds up beautifully under the saucy beef rather than turning soggy. A scatter of fresh scallion greens and optional cilantro and lime wedges at the end pull everything together with a little freshness and color. It's a complete, one-bowl dinner that comes together in a single skillet plus a saucepan — minimal cleanup, maximum payoff.
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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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