Pork Free Ginger-Scallion Beef Hash Bowl
Warm, savory, and loaded with bold aromatics, this beef hash bowl is the kind of weeknight dinner that feels far more impressive than the effort it takes. Ground beef gets cooked down with scallions, garlic, and freshly grated ginger until deeply fragrant, then tossed with golden sweet potato cubes and finished with coconut aminos and a splash of apple cider vinegar for a glossy, umami-rich sauce. The whole thing lands on a bed of lightly crisped cauliflower rice, making it a genuinely satisfying bowl without any grains or fillers. Every ingredient here is naturally free of pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — it's straightforward from start to finish. Coconut aminos do a lot of the heavy lifting in place of traditional soy sauce, delivering that savory depth without any of the usual concerns around additives or hidden ingredients. A scatter of fresh scallion greens, cilantro, and a squeeze of lime at the end brightens everything up and keeps the flavors lively. It's the kind of bowl you'll want to make on repeat.
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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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