MSG Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built from scratch, this hash bowl delivers serious depth of flavor without a single packet, seasoning blend, or bottled sauce in sight. That matters more than it sounds — glutamate-heavy condiments and flavor enhancers sneak into so many weeknight beef dishes, making it genuinely hard to find a satisfying bowl you can feel confident about. Here, coconut aminos and apple cider vinegar do the heavy lifting, giving the beef a savory, slightly tangy glaze that tastes like it took way more effort than it did. Sweet potato cubes get golden and caramelized in coconut oil, while fresh ginger, garlic, and scallions build an aromatic base that makes the whole kitchen smell incredible. The cauliflower rice soaks up every bit of that glossy, turmeric-tinted sauce pooling at the bottom of the bowl. A handful of cilantro and a squeeze of lime at the end brighten everything up and make it feel restaurant-worthy. It's the kind of meal that's hearty enough to keep you full and clean enough to make you feel good about going back for seconds.
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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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