Gelatin Free Ginger-Scallion Beef Hash Bowl
Savory, bright, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over a bed of fluffy cauliflower rice for a meal that feels both nourishing and genuinely crave-worthy. Every ingredient here is whole and straightforward — ground beef, fresh ginger, garlic, scallions, coconut aminos, and a splash of apple cider vinegar — so there's nothing hidden to second-guess. That matters more than it might seem, because gelatin sneaks into a surprising number of packaged sauces, broths, and seasoning blends, and this recipe sidesteps all of that entirely by building its bold flavor from scratch. The coconut aminos bring a savory, slightly sweet depth that ties the whole skillet together, while the turmeric adds warmth and a gorgeous color without any fuss. Cooking the sweet potato cubes undisturbed in a hot skillet gets you those caramelized edges that make hash worth eating, and the cauliflower rice soaks up every bit of the glossy, reduced sauce. Finished with scallion greens, fresh cilantro, and a squeeze of lime, each bowl is punchy and fresh in a way that makes it feel like way more effort than it actually is.
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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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