Dairy Free Ginger-Scallion Beef Hash Bowl
Bold, bright, and deeply satisfying, this hash bowl layers golden sweet potato and savory ground beef over a bed of fluffy cauliflower rice for a meal that feels indulgent without a drop of dairy anywhere in sight. Coconut aminos bring a rich, umami-forward depth in place of soy sauce, while fresh ginger and garlic build a fragrant base that makes the whole kitchen smell incredible. A splash of apple cider vinegar and a hit of turmeric round out the flavor profile — earthy, tangy, and just a little bold. The cauliflower rice is cooked in coconut oil until the moisture cooks off and the grains are perfectly tender, so you get a satisfying base that holds up under all that saucy hash. Sweet potato cubes get a proper sear before joining the beef, which means caramelized edges and a creamy interior in every bite. Finish with scallion greens, fresh cilantro, and a squeeze of lime to brighten everything up. It's the kind of bowl that makes you forget you were ever looking for a workaround.
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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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