Pecan Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato, gingery ground beef, and fluffy cauliflower rice into something that feels like serious comfort food without any of the heaviness. The combination of fresh ginger, garlic, and scallions builds a fragrant base that makes the whole kitchen smell incredible while it cooks. Coconut aminos and a splash of apple cider vinegar tie everything together with a savory, slightly tangy glaze that clings to every bite. Because the entire dish is built from whole, straightforward ingredients, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from tree nuts that sneak into spice blends and sauces. The cauliflower rice is a smart move here — pulsed in a food processor and toasted until just tender, it soaks up all that glossy, turmeric-tinted pan sauce beautifully. A scatter of scallion greens and a squeeze of lime at the end keep things bright and fresh. It's a one-skillet-style dinner that's genuinely weeknight-friendly and impressive enough to serve to guests.
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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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