Looking to “spice” things up for dinner this week? Quick bowls with fewer ingredients like this “Spicy Pork and Brussels Sprouts Bowl” are a great way to step outside your comfort zone while keeping things quick and simple!
Makes: 4 Servings
Calories: 280 k/cal
olive oil spray
1 pound 90% lean ground pork, or swap it for a meatless ground meat option
2 tablespoons red wine vinegar
3 cloves garlic, minced
1 teaspoon smoky paprika
2 teaspoons ancho chili powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
6 cups shredded brussels sprouts
1/4 cup chopped onion
4 large eggs
Heat a large cast iron or heavy nonstick skillet over medium heat, spray with oil and cook the meat, breaking it up in small pieces.
Combine spices in a small bowl.
Add garlic, season the meat with the spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
Set aside on a plate.
Add the brussels and onions to the skillet and cook over high heat, stirring occasionally until the brussels start to brown and are tender crisp, 6 to 7 minutes.
Return the pork to the skillet and mix everything together 1 to 2 minutes.
Heat a nonstick skillet and spray with oil, when hot cook the eggs, covered until the whites are just set and the yolks are still runny, 2 to 3 minutes.
Recipe and photo courtesy of: Skinny Taste