Paleo Loco Moco with Mango-Pineapple Salad

Paleo Loco Moco with Mango-Pineapple Salad

Prep Time

10

Cook Time

30

Servings

4

Serves

4

  • 2 12 Ounce Package Riced Cauliflower

  • 1 Pack Schweid and Sons The Signature Blend Patties

  • 2 8 Ounce Package Sliced Mushrooms

  • 2 Cloves Garlic (minced)

  • 1/2 Cup Red wine

  • 1 Tbsp Coconut Aminos (divided)

  • 2 Tbsp Arrowroot

  • 1 14.5 Ounce Can 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

  • 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.

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

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