Walnut Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and built entirely from whole-food ingredients, this beef hash bowl is the kind of weeknight dinner that feels indulgent without any of the fuss. Ground beef and golden sweet potato cubes come together in a skillet with fresh ginger, garlic, and scallions, then get a savory-tangy finish from coconut aminos and apple cider vinegar — a combination that's deeply satisfying and completely free of soy or any tree nuts. The cauliflower rice base soaks up every bit of that glossy, turmeric-tinted sauce, making each spoonful hearty and bright at the same time. Because every ingredient here is straightforward and unprocessed, there's no need to scan labels for hidden nut-based oils or additives that can sneak into store-bought sauces and grain blends. A squeeze of lime and a handful of fresh cilantro at the end lift the whole bowl and give it a fresh, almost restaurant-quality finish. It's a genuinely crowd-pleasing meal that works just as well for meal prep as it does straight off the stove.
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!