Paleo Loco Moco
Reimagine a Hawaiian classic with this Paleo Loco Moco recipe, a wholesome twist on a beloved comfort food! Perfectly seasoned grass-fed beef patties take center stage, served atop a bed of fluffy homemade cauliflower rice to keep things grain-free and low-carb. Smothered in a rich onion gravy made with coconut aminos and tapioca flour, the dish is topped with a perfectly fried egg for that indulgent touch. Packed with flavor and paleo-friendly ingredients, this recipe offers a delightful blend of savory, rich, and umami notes in every bite. Ready in just an hour, it’s a satisfying, gluten-free dinner that feels indulgent yet fits seamlessly into a healthy lifestyle. Garnish with fresh green onions and enjoy!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 1 pound grass-fed ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons coconut oil
- 1 medium onion
- 2 cups beef broth
- 2 tablespoons tapioca flour
- 2 tablespoons coconut aminos
- 4 large eggs
- 2 tablespoons green onions
Instructions
Start by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower head and cut into florets. In batches, place the florets in a food processor and pulse until they resemble rice grains. Set aside.
In a mixing bowl, combine the ground beef with onion powder, garlic powder, salt, and black pepper. Mix well and form into 4 equal-sized patties.
Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the beef patties and cook for 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of coconut oil and reduce the heat to medium. Dice the onion and sauté until soft and translucent, about 5 minutes.
In a small bowl, whisk together the beef broth, tapioca flour, and coconut aminos. Pour this mixture into the skillet with the onions and bring to a simmer. Stir constantly until the gravy thickens, about 3-5 minutes. Adjust seasoning with salt and pepper to taste.
In a separate frying pan, heat the remaining tablespoon of coconut oil over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks are still runny, about 2-3 minutes.
To serve, divide the cauliflower rice among four plates. Place a beef patty on top of the rice, spoon the onion gravy over the patty, and top each with a fried egg. Garnish with sliced green onions and serve immediately.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 6497 mg | 282% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.5 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 429 mg | 33% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4454 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
