Shellfish Free Ginger-Scallion Beef Hash Bowl
Warm, savory, and packed with bold aromatics, this beef hash bowl is the kind of weeknight dinner that feels way more impressive than the effort it takes. Sweet potato cubes get golden and caramelized in coconut oil before joining seasoned ground beef, fragrant ginger, garlic, and scallions in a single skillet — all brought together with coconut aminos and a splash of apple cider vinegar for a glossy, umami-rich finish. The whole thing sits on a bed of lightly toasted cauliflower rice that soaks up every drop of that sauce. Coconut aminos do a lot of heavy lifting here, delivering that deep, savory depth you'd expect from soy sauce without any of the usual concerns around hidden seafood-derived additives that sneak into some Asian-inspired condiments. Turmeric adds a warm, earthy undertone and a gorgeous golden color that makes the bowl look as good as it tastes. A scatter of fresh scallion greens, a handful of cilantro, and a squeeze of lime right before serving brighten everything up and keep it feeling fresh. It's a satisfying, complete meal in one bowl with nothing to worry about on the ingredient front.
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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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