Rice Free Ginger-Scallion Beef Hash Bowl
Savory, gingery, and deeply satisfying, this hash bowl delivers everything you want from a hearty weeknight dinner — without a single grain in sight. Instead of traditional rice, cauliflower florets get pulsed into coarse, fluffy pieces and pan-toasted until any excess moisture cooks off, giving you that familiar base texture without the starch. The real star is the hash itself: ground beef browned with scallion whites, garlic, fresh ginger, and turmeric, then finished with coconut aminos and a splash of apple cider vinegar for a glossy, umami-rich sauce that clings to every cube of golden sweet potato. It's the kind of bold, layered flavor that makes you forget you're working within any kind of restriction at all. Coconut oil carries the heat throughout, keeping every component dairy-free and clean-tasting from start to finish. A scatter of scallion greens and fresh cilantro on top adds brightness, and a squeeze of lime right before eating pulls the whole bowl together. This one is weeknight-easy but impressive enough to serve to anyone at your table.
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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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