Wheat Free Ginger-Scallion Beef Hash Bowl
Bold, warming, and deeply satisfying, this beef hash bowl layers golden sweet potato, fragrant ginger, and savory ground beef over fluffy cauliflower rice for a meal that feels indulgent without any of the usual grain-based fillers. Coconut aminos stand in for soy sauce here, delivering that umami depth you'd expect from a stir-fry-style dish without any wheat hiding in the bottle — a swap that makes a real difference for anyone navigating gluten or wheat concerns. The cauliflower rice is pulsed and pan-toasted until just tender, so it holds up under the hash rather than turning soggy, giving you that satisfying bowl structure without a single grain in sight. Fresh ginger and garlic hit the skillet before the beef goes in, building an aromatic base that makes the whole kitchen smell incredible. A splash of apple cider vinegar at the end brightens everything up and helps the sauce cling to every piece of sweet potato and beef. Scallion greens, cilantro, and a squeeze of lime finish it off with freshness and a little acidity that ties the whole bowl together. It's the kind of weeknight dinner that feels like it took way more effort than it actually did.
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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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