Soy Free Ginger-Scallion Beef Hash Bowl
Savory, gingery, and deeply satisfying, this beef hash bowl layers golden sweet potato and seasoned ground beef over a bed of lightly crisped cauliflower rice for a meal that feels indulgent without any of the usual compromises. The real trick here is coconut aminos — it delivers that rich, umami-forward depth you'd expect from a soy-based sauce, but without a drop of soy in sight, making it a genuinely smart swap rather than a consolation prize. Fresh ginger and garlic bloom in the pan alongside scallion whites, building an aromatic base that makes the whole kitchen smell incredible before the beef even hits the skillet. Turmeric adds a warm, earthy note and a gorgeous golden hue that ties everything together visually and flavor-wise. A splash of apple cider vinegar at the end brightens the whole dish and keeps it from feeling heavy. Finished with scallion greens, fresh cilantro, and a squeeze of lime, every bowl comes together with layers of texture and brightness that make it feel like serious restaurant cooking. It's the kind of weeknight dinner that earns repeat requests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!