Pistachio 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 bring a savory, slightly tangy gloss to the beef that ties every element together beautifully. Because every ingredient here is whole and straightforward — no spice blends, no sauces with mystery additives — you never have to second-guess what's in the bowl. Tree nut concerns are completely off the table, since this recipe relies on coconut oil and fresh aromatics rather than any nut-based ingredients or garnishes. A squeeze of lime and a handful of cilantro at the end brighten the whole thing and make it feel restaurant-worthy. It's the kind of weeknight meal that looks impressive, eats even better, and comes together in one skillet.
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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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