High Fructose Corn Syrup Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built entirely from whole ingredients, this beef and sweet potato hash bowl is the kind of weeknight dinner that feels indulgent without any of the usual label-reading stress. So many bottled sauces and condiments sneak in corn syrup or other sweeteners, but here the depth of flavor comes entirely from coconut aminos, apple cider vinegar, fresh ginger, and garlic — nothing processed, nothing hidden. The sweet potato cubes get golden and caramelized in coconut oil, the ground beef soaks up every bit of that savory, tangy sauce, and the whole thing lands on a bed of lightly toasted cauliflower rice. Turmeric adds a subtle earthiness and a gorgeous color that makes the bowl look as good as it tastes. Scallion greens scattered on top bring a fresh bite, and a squeeze of lime right before eating ties everything together beautifully. It's hearty enough to satisfy without feeling heavy, and because every component is made from scratch, you know exactly what's in it.
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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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