Citric Acid Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato, gingery ground beef, and fluffy cauliflower rice into something that feels like serious comfort food without any of the usual ingredient headaches. For anyone navigating a citric acid sensitivity, the challenge with bold, saucy dishes is that so many shortcuts — bottled sauces, seasoning blends, canned ingredients — sneak in citric acid as a preservative or flavor enhancer. Here, coconut aminos steps in as the umami backbone, and a small splash of apple cider vinegar delivers that bright, tangy lift without the problematic additive. Fresh ginger and garlic do the heavy lifting on flavor, building a fragrant base that makes the whole skillet smell incredible. Sweet potato cubes get properly caramelized before they're folded back into the beef, so every bite has a little crispy edge and a soft, naturally sweet center. The cauliflower rice is pulsed and pan-toasted until just tender, giving you a grain-free base that actually absorbs the savory pan juices rather than going soggy. Scallion greens, fresh cilantro, and optional lime wedges finish each bowl with color and freshness — skip the lime if you're being extra cautious, or squeeze it on freely if it works for you.
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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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