Whole 30 Herb-Ranch Beef Hash Bowl

Total time45 min

Prep time15 min

Cook time30 min

About Fig

Fig 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 ½ lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!