Whole30 Loco Moco
Experience the bold flavors of Hawaii with a health-conscious twist in this Whole30 Loco Moco recipe! Packed with nutrient-rich ingredients, this dish transforms the classic comfort food into a guilt-free meal that's both satisfying and flavorful. Juicy ground beef patties seasoned to perfection rest atop a bed of fluffy cauliflower rice, simulating the traditional base while keeping it grain-free. It's generously smothered in a rich mushroom-onion gravy made with coconut aminos and beef broth for that signature umami kick, thickened with arrowroot powder for a Whole30-approved finish. A perfectly fried, golden-yolk egg crowns the dish, adding indulgence and balance. Ready in just 45 minutes, this paleo-friendly recipe is perfect for anyone seeking wholesome, gluten-free, and dairy-free comfort food that's big on flavor and short on guilt.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cauliflower rice
- 4 tablespoons coconut oil
- 4 large eggs
- 1 medium, finely chopped onion
- 8 ounces, sliced mushrooms
- 3 tablespoons coconut aminos
- 1.5 cups beef broth
- 1 tablespoon arrowroot powder
- 2 tablespoons water
Instructions
In a mixing bowl, combine the ground beef with salt and black pepper. Form into four 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 they are cooked through. Remove from the skillet and set aside, keeping warm.
In the same skillet, add another tablespoon of coconut oil and sauté the onions for about 3 minutes until translucent. Add the mushrooms and cook for an additional 5 minutes until they are soft and browned.
Stir in the coconut aminos and beef broth, scraping up any browned bits from the skillet.
In a small bowl, mix the arrowroot powder with water until smooth. Slowly pour this slurry into the skillet, stirring constantly. Simmer for another 3-4 minutes until the gravy thickens.
In a separate pan, heat the remaining coconut oil and fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
Meanwhile, in another skillet, warm the cauliflower rice over medium heat until heated through, about 5 minutes.
To assemble, divide the cauliflower rice among four plates. Place a beef patty on top of each portion of rice, then pour mushroom gravy over the patties. Top each with a fried egg. Serve immediately.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1033 mg | 22% | |
*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.
