Nightshade Free Ginger-Scallion Beef Hash Bowl
Avoiding nightshades doesn't mean settling for bland, boring bowls — this one proves the opposite in a big way. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground beef that's been built up with scallions, garlic, fresh ginger, and turmeric for a deeply savory, aromatic base. Coconut aminos stand in beautifully for soy sauce, adding that umami depth without any of the usual concerns, while apple cider vinegar brightens the whole skillet at the end. The cauliflower rice underneath soaks up every bit of that glossy, reduced sauce, making each spoonful satisfying in a way that feels genuinely hearty rather than like a compromise. No tomatoes, no peppers, no potatoes — just clean, bold flavors that come together in one pan. A scatter of fresh scallion greens and an optional squeeze of lime over the top pull everything into focus right before serving. This is the kind of weeknight dinner that makes the whole kitchen smell incredible and has everyone coming 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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