Paleo Loco Moco

Indulge in the rich, comforting flavors of a classic Hawaiian dish with a healthy twist in this Paleo Loco Moco. Perfectly seasoned grass-fed beef patties are grilled to juicy perfection and served atop fluffy cauliflower rice, making this recipe grain-free and paleo-friendly. The star of the dish is an umami-packed onion gravy, thickened with tapioca flour and flavored with coconut aminos, delivering a savory depth that ties every bite together. Topped with a silky fried egg and garnished with fresh green onions, this protein-packed meal is as satisfying as it is wholesome. Quick to prepare and loaded with nutrient-dense ingredients, this vibrant and hearty dish is a perfect fusion of comfort food and clean eating, ideal for paleo enthusiasts and food lovers alike!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(2195.2g)

Amount per serving	% Daily Value*
Calories	2043.5

Total Fat 132.7g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 1.0g
Cholesterol 1045.1mg	0%
Sodium 6497.3mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 20.3g	0%
Total Sugars 30.5g
Protein 138.0g	0%

Vitamin D 164IU	0%
Calcium 429.1mg	0%
Iron 17.6mg	0%
Potassium 4453.8mg	0%

*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.

Source of Calories

Fat: 57.4%

Protein: 26.5%

Carbs: 16.1%