Seeds Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato and savory ground beef over a bed of fluffy cauliflower rice for a meal that feels indulgent without any of the usual compromise. Fresh ginger and garlic build a fragrant base, while coconut aminos and a splash of apple cider vinegar bring a bright, umami-rich finish that ties everything together. For anyone navigating a seeds-free lifestyle, this kind of dish can be surprisingly hard to find ready-made — sauces, seasonings, and even grain-free swaps often sneak in sesame or other seed-derived ingredients. Here, every component is built from scratch with clean, straightforward ingredients, so there's nothing hidden to worry about. The cauliflower rice is pulsed and pan-toasted until just tender, giving you that satisfying grain-bowl texture without any of the usual suspects. Scallion greens scattered on top add a fresh pop of color and flavor, and a squeeze of lime at the table makes the whole bowl sing. It's the kind of weeknight dinner that looks impressive, eats like comfort food, and comes together entirely 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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