Xanthan Gum Free Ginger-Scallion Beef Hash Bowl
Savory, bright, and deeply satisfying, this beef hash bowl layers golden sweet potato and gingery ground beef over a bed of lightly crisped cauliflower rice for a meal that feels both nourishing and genuinely craveable. The flavor comes from a smart combination of fresh ginger, garlic, coconut aminos, and a splash of apple cider vinegar — no thickeners, stabilizers, or hidden additives needed to make it taste incredible. That matters because so many sauces and seasoning blends sneak in gums as texture agents, and this recipe sidesteps all of that by letting the ingredients do the work naturally. The sweet potato caramelizes beautifully in coconut oil, the beef gets deeply savory with turmeric and scallion whites cooked right into the base, and the cauliflower rice soaks up every bit of the glossy pan sauce. Each component is cooked separately and then brought together, which means you get distinct textures — tender cubes, juicy beef, and fluffy cauliflower — rather than a muddy one-note bowl. A scatter of scallion greens, fresh cilantro, and a squeeze of lime at the end lifts the whole thing with brightness. It's the kind of weeknight dinner that looks impressive but comes together with nothing more than a skillet, a food processor, and straightforward technique.
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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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