Honey Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato, gingery ground beef, and fluffy cauliflower rice into a meal that feels indulgent without any of the usual shortcuts. The flavor comes from a smart combination of fresh ginger, garlic, scallions, and coconut aminos — no sweeteners needed to make it taste rich and complex. That matters more than you might think, because so many savory sauces and marinades quietly sneak in honey or agave to round out the flavor, making it genuinely tricky to find a bowl recipe that works without them. Here, the apple cider vinegar adds just enough brightness to balance the umami from the coconut aminos, and the turmeric gives everything a gorgeous, earthy warmth. The sweet potato does real heavy lifting too — caramelized and tender, it adds natural sweetness that makes the whole dish feel complete. Cauliflower rice keeps things light and grain-free while soaking up all those savory pan juices beautifully. Finish with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a weeknight bowl that genuinely punches above its weight.
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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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