Emulsifier Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built entirely from whole-food ingredients, this beef and sweet potato hash bowl is the kind of meal that satisfies on every level — hearty enough to feel indulgent, clean enough to feel good about. Ground beef gets layered with fresh ginger, garlic, and scallions before a splash of coconut aminos and apple cider vinegar pulls everything together into a glossy, deeply flavored hash. Sweet potato cubes add natural sweetness and a golden, caramelized edge that makes each bite genuinely exciting. The whole thing sits on a bed of lightly sautéed cauliflower rice, which soaks up all those savory pan juices beautifully. Every single ingredient here is naturally free of added emulsifiers — no soy lecithin, no polysorbates, no mono- and diglycerides hiding in a sauce packet or seasoning blend. Coconut oil does all the cooking work, coconut aminos replace any processed condiments, and the flavor comes entirely from aromatics and spice. A squeeze of lime and a handful of fresh cilantro at the end make it feel bright and restaurant-worthy without any extra effort.
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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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