Seed Oil Free Ginger-Scallion Beef Hash Bowl
Savory, fragrant, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over a bed of lightly crisped cauliflower rice — a combination that hits every note you want in a weeknight dinner. Cooking entirely in coconut oil means there's no canola, soybean, or sunflower oil anywhere in the pan, which is exactly the kind of clean-cooking confidence that's hard to find in restaurant takeout or packaged meal kits. The flavor backbone here is genuinely impressive: fresh ginger, garlic, and scallion whites bloom in the skillet before the beef ever hits the pan, and coconut aminos plus a splash of apple cider vinegar pull everything together into a glossy, savory sauce that coats every bite. Sweet potato adds natural sweetness and a little heft, so the bowl feels complete without any grains or fillers. Cauliflower rice is pulsed and pan-cooked until the moisture cooks off, giving it a slightly toasted texture that holds up under the hash rather than turning soggy. A scatter of scallion greens, fresh cilantro, and a squeeze of lime at the end brightens the whole thing and makes it look as good as it tastes. This is the kind of meal that earns a permanent spot in your rotation.
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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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