Nutmeg Free Ginger-Scallion Beef Hash Bowl
Warm, savory, and deeply satisfying, this beef hash bowl layers golden sweet potato and ginger-kissed ground beef over a bed of lightly crisped cauliflower rice. The flavor comes from a smart combination of fresh ginger, garlic, scallions, and turmeric — bold aromatics that do all the heavy lifting without any of the warming spices that can sneak into similar dishes. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy glaze that ties everything together beautifully. The technique is straightforward: everything cooks in one skillet, building layers of flavor as you go, so the result tastes far more complex than the effort involved. Cauliflower rice is pulsed and pan-toasted until the moisture cooks off, giving it a satisfying texture that holds up under the hearty hash. A scatter of fresh scallion greens and optional cilantro and lime at the end keeps the whole bowl feeling bright and fresh. It's the kind of weeknight dinner that looks impressive in a bowl and leaves everyone genuinely full.
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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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