Anti Inflammatory Herb-Ranch Beef Hash Bowl
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Learn more →Ingredients
4 servings
For the hash
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 3 tbsp coconut oil, divided
- 1 lb ground beef (85% lean)
- 1 medium zucchini, cut into ½-inch dice
- 4 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp turmeric
- ½ tsp ground ginger
- 1 tsp salt, divided
For the herb-ranch dressing
- ¼ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- 2 cups baby arugula or mixed greens
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Whisk together the coconut milk, coconut cream, apple cider vinegar, lemon juice, dill, chives, parsley, and 1/4 tsp salt in a small mixing bowl until smooth and pourable. Set aside.
- 2
Heat 2 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potatoes in a single layer and season with 1/2 tsp salt. Cook undisturbed for 5 minutes, then stir and continue cooking for another 8–10 minutes, stirring every 2–3 minutes, until the sweet potatoes are golden on the outside and tender when pierced with a fork. Transfer to a plate and set aside.
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