Yeast Free Ginger-Scallion Beef Hash Bowl
Savory, warming, and built around bold aromatics, this beef hash bowl is the kind of weeknight dinner that feels indulgent without requiring much fuss. Ground beef gets cooked down with fresh ginger, garlic, and scallions until everything is deeply fragrant, then tossed with golden sweet potato cubes and finished with coconut aminos and a splash of apple cider vinegar for a glossy, tangy coating that ties the whole bowl together. Cauliflower rice — pulsed fresh and pan-toasted until just tender — soaks up all those savory juices beautifully and keeps the dish feeling light and satisfying at the same time. For anyone navigating a yeast-free approach, this recipe is a genuinely easy win. Soy sauce and many bottled condiments are common sources of hidden yeast, but coconut aminos steps in here as a naturally brewed-free alternative that delivers the same umami depth. Every ingredient in the bowl is whole and straightforward — no fermented sauces, no packaged shortcuts, nothing that requires a label check. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like a dish you'd order at a restaurant, not a recipe built around restrictions.
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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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