Ingredients

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Paleo Loco Moco with Mango-Pineapple Salad

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• CourseGround Beef
• CuisineMexican

Servings	Prep Time
4 people	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 30 minutes

Paleo Loco Moco with Mango-Pineapple Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseGround Beef CuisineMexican Servings Prep Time 4 people 10 minutes Cook Time 30 minutes Servings Prep Time 4 people 10 minutes Cook Time 30 minutes

Ingredients

Main Dish Ingredients

• 2 pkg 12 ounce Riced Cauliflower
• 4 Schweid and Sons Beef Patties
• 2 pkg 8 ounce Sliced Mushrooms
• 2 cloves Garlic, minced
• 1/2 cup red wine
• 1 tbsp Coconut Aminos, divided
• 2 tbsp Arrowroot
• 1 can 14.5 ounce Low-Sodium Beef Broth
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 Large Eggs
• 1 tbsp Avocado Oil
• 2 Green Onions, sliced

Side Dish Ingredients

• 2 Mangoes, pitted and thinly sliced
• 1 1.25lb container Peeled Pineapple, cut into this spears
• 2 Red Bell Peppers, thinly sliced
• 1/4 cup Fresh Cilantro, chopped
• 2 tbsp Fresh Lime Juice
• 1 tbsp Raw Honey

Servings: people

Units:MetricUS Imperial

Instructions

Main Dish Instructions

1. Cook cauliflower according to package directions.
2. Cook patties in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from heat and keep warm.
3. Add mushrooms and garlic to drippings in a skillet. Cook 6 to 8 minutes or until browned and tender; stir in wine and coconut aminos, scraping skillet to loosen browned bits.
4. Combine arrowroot and broth; add to mushroom mixture along with salt and pepper. Cook 5 minutes or until mixture is thickened.
5. Meanwhile, cook eggs in 1 tbsp of hot oil for 2 to 3 minutes on one side (sunny-side up) or to desired doneness.
6. Divide cauliflower rice among 4 bowls; top each with 1 Schweid and Sons patty, mushroom gravy, and 1 egg. Sprinkle with onions.

Side Dish Ingredients

1. Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with lime juice and honey; toss.

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Instructions

1. Cook cauliflower according to package directions.
2. Cook patties in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from heat and keep warm.
3. Add mushrooms and garlic to drippings in a skillet. Cook 6 to 8 minutes or until browned and tender; stir in wine and coconut aminos, scraping skillet to loosen browned bits.
4. Combine arrowroot and broth; add to mushroom mixture along with salt and pepper. Cook 5 minutes or until mixture is thickened.
5. Meanwhile, cook eggs in 1 tbsp of hot oil for 2 to 3 minutes on one side (sunny-side up) or to desired doneness.
6. Divide cauliflower rice among 4 bowls; top each with 1 Schweid and Sons patty, mushroom gravy, and 1 egg. Sprinkle with onions.
7. Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with lime juice and honey; toss.