Name: Paleo Loco Moco with Mango-Pineapple Salad
Prep time: 10 min
Cook time: 30 min
Yield: 4 people
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; 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

Cook cauliflower according to package directions.
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.
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.
Combine arrowroot and broth; add to mushroom mixture along with salt and pepper. Cook 5 minutes or until mixture is thickened.
Meanwhile, cook eggs in 1 tbsp of hot oil for 2 to 3 minutes on one side (sunny-side up) or to desired doneness.
Divide cauliflower rice among 4 bowls; top each with 1 Schweid and Sons patty, mushroom gravy, and 1 egg. Sprinkle with onions.
Toss together mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with lime juice and honey; toss.

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Paleo Loco Moco with Mango-Pineapple Salad

Mexican , Ground Beef

Serves

Prep Time

Cook Time

ingredients

Serves

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