Macadamia Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built on bold aromatics, this beef hash bowl is the kind of weeknight dinner that feels far more impressive than the effort required. Ground beef gets layered with fresh ginger, garlic, and scallions before being hit with coconut aminos and apple cider vinegar for a glossy, umami-rich finish. Golden sweet potato cubes add a natural sweetness and satisfying bite that balances the savory beef perfectly. The whole thing sits over a bed of lightly crisped cauliflower rice, keeping things hearty without feeling heavy. Every ingredient here is straightforward and whole-food based, so there's no need to scan labels for hidden nut oils or worry about cross-contact from specialty ingredients. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make each bowl feel genuinely restaurant-worthy. It's the kind of recipe you'll find yourself coming back to on rotation.
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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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