Turkey Free Ginger-Scallion Beef Hash Bowl
Ground beef gets a serious glow-up here, layered over cauliflower rice with golden sweet potato, fresh ginger, garlic, and a hit of coconut aminos that brings a savory, slightly sweet depth to every bite. This is the kind of bowl that looks impressive but comes together in one skillet, making it a genuinely satisfying weeknight option. For anyone navigating poultry-free eating, hash bowls can feel like a minefield of turkey sausage and chicken broth — this one sidesteps all of that with a clean, boldly flavored ingredient list built entirely around beef and produce. The turmeric gives the hash a warm, earthy color while the apple cider vinegar cuts through the richness just enough to keep things bright. Cauliflower rice is pulsed in a food processor and toasted until the excess moisture cooks off, so it stays fluffy and light rather than soggy under the hash. Scallion greens scattered on top at the end add a fresh, sharp contrast, and a squeeze of lime right before eating pulls the whole bowl together. It's filling, deeply flavorful, and completely free of any poultry — no substitutions or workarounds required.
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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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