Peanut Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this hash bowl layers golden sweet potato and savory ground beef over fluffy cauliflower rice for a meal that genuinely earns its place in the weeknight rotation. Fresh ginger and garlic build an aromatic base that makes the whole kitchen smell incredible, while coconut aminos add a rich, umami-forward depth without any soy or hidden additives to second-guess. For anyone navigating nut-free eating, this recipe is refreshingly straightforward — every ingredient is clean and easy to verify, with no sauces or seasonings that typically sneak in cross-contact risks. The sweet potato gets properly caramelized in coconut oil before joining the beef, so you get those crispy, golden edges in every bite rather than a soggy, steamed-through cube. Cauliflower rice made fresh in the food processor is lighter and more flavorful than anything from a freezer bag, and it soaks up the gingery, tangy pan sauce beautifully. A squeeze of lime and a handful of cilantro at the end brighten the whole bowl and keep it feeling fresh rather than heavy. It's the kind of recipe that looks impressive but comes together with nothing more than a skillet, a saucepan, and a food processor.
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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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