Whole30 Loco Moco
Dive into the ultimate comfort food makeover with this Whole30 Loco Moco—a healthy twist on the Hawaiian classic that's bursting with flavor and packed with nutrient-dense ingredients. Instead of traditional white rice, this recipe features tender cauliflower rice as a low-carb base, topped with juicy, seasoned ground beef patties. A rich, umami-packed mushroom and onion gravy made with coconut aminos and thickened with arrowroot powder perfectly complements the dish, while a crispy-edged, sunny-side-up egg crowns each serving for that luscious, runny yolk finish. Perfect for Whole30 enthusiasts and Paleo eaters alike, this one-pan, 30-minute recipe is a satisfying, gluten-free, and dairy-free meal that's sure to become a weeknight favorite. Serve hot and enjoy a taste of the islands with none of the guilt!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a mixing bowl, combine the ground beef with salt and black pepper. Form into four equal-sized patties.
Step 2
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.
Step 3
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.
Step 4
Stir in the coconut aminos and beef broth, scraping up any browned bits from the skillet.
Step 5
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.
Step 6
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.
Step 7
Meanwhile, in another skillet, warm the cauliflower rice over medium heat until heated through, about 5 minutes.
Step 8
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
| Serving size | (1963.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2243.2 |
| Total Fat 165.6g | 0% |
| Saturated Fat 86.3g | 0% |
| Polyunsaturated Fat 4.8g | |
| Cholesterol 1045.1mg | 0% |
| Sodium 5587.0mg | 0% |
| Total Carbohydrate 70.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 32.3g | |
| Protein 125.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 331.4mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 3723.0mg | 0% |
Source of Calories