This wonderful clean eating Loco Moco recipe has all the wonderful flavor of the traditional meal but with far better nutrition!
I know this is going to sound strange, but until 2 years ago, I never had any interest in going to Hawaii. I know, I know. I’m an oddball. But the humidity and heat just never appealed to me. That is until…
I started liking coconut! I know it sounds strange, but the second I started to actually like coconut (which I hated for most of my life), the idea of a nice hot beach and a pina colada in my hand (admittedly not clean!) suddenly sounded just too good to pass up. And now, all I dream about it going to Hawaii.
*Sigh…* Some day…
But until I get there, I can enjoy a clean and healthy version of one of Hawaii’s classic dishes. Clean Eating Loco Moco. If you’ve never heard of it, don’t worry. You’re not alone. All you have to know is that this is one seriously good breakfast.
I will admit that this is not something you’ll want to eat regularly. It’s more of a “special morning” kinda breakfast. It’s a little higher in fat and calories than most of the other breakfast recipes I have on this blog, but it’s certainly a heck of a lot better than a bowl of the original stuff.
NOTE: This is an adaptation. For original recipe, click here.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING LOCO MOCO RECIPE:
Clean Eating Loco Moco
- 1 lb. ground turkey
- 1 tsp. onion powder
- 1/2 tsp. ground black pepper
- 2 tsp. olive oil
- 2 tbsp. whole wheat pastry flour (affiliate link)
- 2 cups beef broth (no sugar added - I used the Pacific brand)
- 4 cups cooked brown rice
- 4 large eggs (poached separately)
- Cook your eggs and set aside. (They will cool down by the time you get ready to assemble everything, but the gravy warms them up again.)
- In a medium mixing bowl, mix the turkey, onion powder and black pepper. Then form into 4 patties and fry in the olive oil. You don't need much because the water from the turkey will help to keep it from burning.
- When the meat is cooked, set the patties on a plate and set aside.
- Using the same pan (do not clean first), pour in the broth.
- Using a whisk, quickly whisk in the flour, being sure to dissolve any clumps. The leftovers from cooking the turkey will help to flavor the gravy as it cooks. Keep whisking to blend the flavors well.
- When the gravy begins to boil, allow to boil for about 30 seconds to 1 minute and remove from heat.
- Assemble your meal by placing the rice in a dish, a turkey patty on top of that, Include an egg and pour the gravy over everything.