Hazelnut Free Ginger-Scallion Beef Hash Bowl
Savory, bright, and deeply satisfying, this beef hash bowl layers golden sweet potato and ginger-spiced ground beef over a bed of lightly crisped cauliflower rice. The combination of fresh ginger, garlic, and scallions builds a fragrant base that makes the whole kitchen smell incredible while it cooks. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-savory tang that ties everything together without relying on any nut-based sauces or condiments — a common hidden culprit in Asian-inspired dishes. Every ingredient here is naturally free from tree nut concerns, so you can cook with full confidence and zero label-reading stress. The cauliflower rice is pulsed and pan-toasted until just tender, giving you a grain-free base with real texture rather than a soggy afterthought. A finish of scallion greens, fresh cilantro, and a squeeze of lime lifts the whole bowl and keeps it feeling fresh. It's the kind of weeknight dinner that looks impressive, eats like comfort food, and comes together in one skillet.
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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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