Spicy Pork Brussels Bowls
I’m pretty obsessed with these low-carb bowls, which use shredded sautéed brussels sprouts as the base. The smoky ground pork is the perfect complement, and the runny egg on top makes it saucy and delicious. If you don’t eat pork, use any ground meat in its place. For some other brussels sprouts recipes, try my Brussels Sprouts Carbonara, Cacio E Pepe Brussels Sprouts , and Shredded Brussels Sprouts with Pancetta.
This spicy pork bowl is very easy to make and excellent for meal prep. You can even freeze the bowls without the egg. I season the ground pork with a blend of Mexican spices, including smoky paprika, ancho chili powder, cayenne pepper, oregano, cumin, salt, and black pepper. The meat is so flavorful!
Can you put brussels sprouts in a food processor?
Yes, putting brussels sprouts in your food processor is an excellent way to save time shredding sprouts. Just attach the slicing blade, and they’ll be ready in no time! You can also buy pre-shredded brussels sprouts at the grocery store if you don’t have time to slice them by hand.
Pork Brussels Sprouts Bowl Tips & Variations:
Swap your protein: Substitute the pork for any ground meat you wish. Try it with lamb, chicken, turkey, beef, or go meatless with Impossible Burger or Beyond Meat. Add a grain: If you’d like to get more portions out of this bowl recipe, serve it over brown rice or quinoa to make it even more filling. To meal prep: Divide into four meal prep containers. Cover and refrigerate up to four days. To heat, microwave in 30-second intervals until heated through. How to freeze: Freeze covered for up to three months without the egg. To reheat, transfer to the refrigerator or reheat from frozen in 30-second intervals until heated through.
More Bowl Recipes You’ll Love:
Chorizo Breakfast Bowls Lemon-Chili Shrimp Quinoa Bowls Greek Chicken Meal Prep Rice Bowls Shrimp Fajita Bowls Slow Cooker Banh-Mi Rice Bowls
