Legume Free Ginger-Scallion Beef Hash Bowl
Savory, fragrant, and deeply satisfying, this beef hash bowl layers golden sweet potato and ginger-spiked ground beef over a bed of fluffy cauliflower rice for a meal that feels indulgent without any of the usual compromises. Coconut aminos stand in for soy sauce, delivering that rich, umami-forward depth without any soy or legume ingredients sneaking into the mix — a swap that works beautifully here. The fresh ginger and garlic bloom in the pan alongside scallion whites, building an aromatic base that makes the whole kitchen smell incredible before the beef even hits the skillet. Sweet potato cubes get properly caramelized in coconut oil until the edges are golden and the centers are fork-tender, adding natural sweetness and a little heartiness to every bite. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. Finished with scallion greens, fresh cilantro, and a squeeze of lime, each bowl is colorful, layered, and genuinely craveable — the kind of weeknight dinner that doesn't feel like a compromise at all.
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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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