Gluten Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over fluffy cauliflower rice for a meal that feels indulgent without any of the heaviness. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet depth without any wheat or gluten hiding in the bottle — a swap that makes a real difference for anyone navigating ingredient labels. The cauliflower rice is pulsed and pan-toasted until just tender, giving you that grain-bowl texture and substance without a single actual grain in sight. Fresh ginger and garlic hit the skillet together and build an aromatic base that makes the whole kitchen smell incredible. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy or one-note. Scallion greens, cilantro, and a squeeze of lime finish each bowl with color and a little pop of freshness. It's the kind of weeknight dinner that looks like you put in serious effort but comes together in one skillet plus a side pan.
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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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