Sesame Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built entirely without a drop of soy sauce or hidden sesame, this hash bowl delivers serious umami through coconut aminos and a bright hit of apple cider vinegar instead. The combination of grated fresh ginger, garlic, and turmeric bloomed in coconut oil gives the beef a deeply fragrant base that smells incredible the moment it hits the pan. Sweet potato cubes get golden and caramelized in the same skillet, adding a natural sweetness that balances the savory, slightly tangy sauce coating every bite. Cauliflower rice — pulsed fresh and pan-toasted until just tender — soaks it all up without turning mushy, making the whole bowl feel satisfying and complete. For anyone navigating sesame allergies, coconut aminos are the real hero here: they bring that deep, salty depth you'd expect from an Asian-inspired dish without any of the usual label anxiety. A scatter of scallion greens, fresh cilantro, and a squeeze of lime at the end keeps everything bright and lively. It's the kind of weeknight bowl that feels like a treat, not a compromise.
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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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