Oats Free Ginger-Scallion Beef Hash Bowl
Bold, punchy flavors meet wholesome comfort in this ginger-scallion beef hash bowl — a dish that proves grain-free eating never has to feel like a compromise. Caramelized sweet potato cubes, savory ground beef, and a glossy hit of coconut aminos and apple cider vinegar come together in one skillet, building layers of umami that taste like they took far more effort than they did. The base is cauliflower rice pulsed and pan-toasted until just tender, giving you that satisfying, fluffy bowl experience without a single grain in sight. Fresh ginger and garlic bloom in the pan before the beef goes in, which means every bite carries that warm, aromatic depth you'd expect from a restaurant-quality dish. Coconut aminos stand in for soy sauce here, keeping the whole thing naturally free from common hidden additives that can sneak into bottled sauces and seasonings. Scallion greens scattered on top at the end add a pop of color and a mild, fresh bite that cuts right through the richness of the 80/20 beef. Finish with a squeeze of lime and a handful of cilantro, and you've got a bowl that's as bright and lively as it is deeply satisfying.
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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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