FOOD

Keto and Whole30-Compliant Loco Moco Recipe

January 11th, 2019

Travel to the Hawaiian islands and you might come across loco moco on a local menu. There are plenty of ways to whip up this hearty dish, but it’s traditionally made by sliding a hamburger patty over a bed of white rice, then topping it with a fried egg and thick brown gravy. To keep it keto, we swap in cauliflower rice and use lots of wholesome ingredients like coconut oil, grass-fed beef, and beef bone broth.

Keto and Whole30-Compliant Loco Moco

Yield: 4 servings
Active Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the hamburger patty:
2 tablespoons Thrive Market Organic Virgin Coconut Oil, divided
1 medium shallot, minced
1 pound Thrive Market 100% Grass-Fed Ground Beef
1 teaspoon Thrive Market Organic Paprika
1 teaspoon Thrive Market Organic Ground Cumin
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon salt
1 teaspoon Thrive Market Organic Ground Pepper

For the gravy:
1 tablespoon Thrive Market Organic Virgin Coconut Oil
1 small shallot, minced
1 pound assorted mushrooms, chopped
1 tablespoon thyme leaves, chopped
3 cups Thrive Market Grass-Fed Beef Bone Broth
1 teaspoon salt
¼ cup water
2 tablespoons Thrive Market Organic Tapioca Flour
½ cup Thrive Market Organic Coconut Milk

For the cauliflower rice:
½ cup water
2 cups cauliflower rice
1 tablespoon salt

For the toppings:
4 eggs, fried
4 scallions, thinly sliced
Thrive Market Organic Crushed Red Pepper, to taste
Hot sauce

Instructions


Make the hamburger patty:
Add coconut oil and shallot to a large cast iron skillet set over medium heat. Sauté for 3 minutes, then add ground beef, breaking up the meat with a wooden spoon. Add paprika, cumin, garlic powder, salt, and pepper. Continue cooking until beef is no longer pink, about 5 minutes. Transfer meat to a plate using a slotted spoon.

Make the gravy:
Add coconut oil to the same skillet along with shallot, mushrooms, and thyme. Sauté for 4 to 6 minutes, or until mushrooms have browned and liquid has evaporated. Add bone broth and salt; bring to a simmer. Whisk tapioca flour and water in a small bowl until smooth; add to the gravy and stir until thickened, about 2 minutes. Stir in coconut milk and simmer for 2 minutes more, then reduce heat to keep the gravy warm.

Make the cauliflower rice:
Bring water to a boil in a small skillet, then add cauliflower rice and salt; stir until warmed through. Cover and cook until all the water has evaporated.

Assemble the dish:
Add a spoonful of cauliflower rice to a plate. Top with ground beef, a ladle of gravy, and one egg. Scatter scallions over the top and, if desired, a sprinkle of crushed red pepper. Finish with hot sauce for an extra kick.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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