Paraben 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 for a meal that feels both nourishing and genuinely craveable. The aromatics here do serious work — fresh ginger, garlic, and scallions bloom in coconut oil before the beef ever hits the pan, building a fragrant base that carries through every bite. Coconut aminos and a splash of apple cider vinegar bring a subtle sweet-tangy glaze that ties the whole skillet together without relying on any of the processed condiments or preservatives that can be tricky to avoid. Every ingredient in this bowl is whole and straightforward, which is exactly what makes it such a reliable choice when you're keeping a close eye on what goes into your food. The cauliflower rice is pulsed and pan-toasted rather than steamed, so it stays light and slightly nutty instead of turning soggy under the hash. A scatter of fresh scallion greens, cilantro, and a squeeze of lime at the end brightens everything up and makes the finished bowl look as good as it tastes. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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