Loco Moco, often part of a plate lunch, is a Hawaiian food staple, and it’s keto and Whole30-friendly with some creative swaps like cauliflower rice and a bone-broth based gravy. Why not try a batch for your keto or Whole30 lunch- it’s easy to make ahead as part of your meal prep for Whole30 compliant meals all week long!
Yield: 4 servings
Active time: 30 minutes
Total time: 50 minutes
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 rice:
2 cups cauliflower rice
1 tablespoon salt
½ cup water
For the toppings:
4 eggs, fried
4 scallions, thinly sliced
Thrive Market Organic Crushed Red Pepper, to taste
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 shallots, 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 minutes more, then reduce heat to keep the gravy warm.
Make the 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 1 egg. Scatter scallions over the top and crushed red pepper, if desired. Finish with hot sauce for an extra kick.
Recipe by: Angela Gaines
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