Nitrate & Nitrite Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built entirely from whole ingredients, this beef hash bowl is the kind of meal that satisfies deeply without relying on any processed shortcuts. Ground beef and sweet potato are cooked together in a single skillet with fresh ginger, garlic, and scallions, then finished with coconut aminos and apple cider vinegar for a bright, umami-rich glaze that pulls everything together. Because every ingredient here is fresh or minimally processed, there are no hidden curing agents, preservatives, or additives to worry about — just real food doing all the heavy lifting. Coconut aminos stand in beautifully for soy sauce and bring that savory depth without any of the questionable additives found in many bottled condiments. The cauliflower rice base keeps things light and grain-free while soaking up every drop of that gingery pan sauce. A handful of fresh cilantro and a squeeze of lime at the end brighten the whole bowl and make it feel restaurant-worthy. This is a genuinely easy weeknight dinner that happens to check every box without tasting like it's trying to.
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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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