Spicy Pork Brussels Bowls

Spicy Pork Brussels Bowls are a delicious low-carb meal, made with shredded brussels sprouts as the base, smoky ground pork, and an egg on top!

Spicy Pork Brussels Bowls
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 Sautéed Brussels Sprouts with Pancetta.

Spicy Pork Brussels in a skillet

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.

Spicy Pork Brussels Bowls in glass meal prep containerSpicy Pork Brussels BowlsSpicy Pork Brussels Bowls

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Spicy Pork Brussels Bowls
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4.81 from 61 votes
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Spicy Pork Brussels Bowls

2
4
2
SP
280.5 Cals 35 Protein 15.5 Carbs 10 Fats
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner, Lunch, Meal Prep
CUISINE: American
Spicy Pork Brussels Bowls are a delicious low-carb meal, made with shredded Brussels sprouts as the base, smoky ground pork, and an egg on top!

Ingredients

  • 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

Instructions

  • 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.
    spices
  • Add garlic, season with spices and vinegar and cook until browned and no longer pink in the middle, 8 to 10 minutes.
    ground pork in a skillet
  • 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.

Video

Nutrition

Serving: 11/2 cups, Calories: 280.5kcal, Carbohydrates: 15.5g, Protein: 35g, Fat: 10g, Saturated Fat: 3.5g, Cholesterol: 252.5mg, Sodium: 474mg, Fiber: 6g, Sugar: 3.5g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 2
Keywords: 30 minute meal, Brussel Sprouts, low carb meal

 

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108 comments

  1. Don’t cover the egg! I made this exactly, and it was delicious. Was not too spicy for us. Needed more salt, but that’s a personal thing. I made one egg covered as directed and one uncovered and covered left a film over the yolk. Probably just a matter of aesthetics. We are over-medium folks so this was the first time I’ve done sunny side up. Next time I’ll probably shake a little more vinegar in after the mix comes together. It could have used just a tad more zip. Overall, definitely going into rotation.

  2. Third recipe I’ve made in a week and I loved it! It’s good without the egg too!

  3. I really wanted to love this b/c I like all the ingredients and will eat just about anything that calls for a runny egg on it but the seasoning on the pork was SO overpowering (not heat, just general flavor) and I am not anti spice…I;d cut back on the paprika & ancho powder, personally, or add little by little until you think it’s got the right amount.

  4. I rarely leave recipe reviews or comments, but this dish was outstanding. It was very spicy, and I may reduce the amount of cayenne next time. Will probably up the amount of smoked paprika, as it was delicious in this dish. The egg fried medium on top really sets it off. When I get off Whole30, I’d love to have this dish with a thick slice of toasted sourdough. Yum.

  5. This recipe is great…..I would add chopped tomato and maybe some corn at the end, just to add a little sweet with the heat. Definitely do the egg! But the leftovers for tacos was awesome! Would make this again just to use for tacos/burritos….whatever you want to call them. Sooooo goood!

  6. Idk what kind of skillets y’all have, but mine for sure could not fit SIX CUPS of shredded brussel sprouts. Is that a typo?

  7. My husband and I love this recipe! Perfect with over easy eggs on top. No need to change a thing. One of our favorites!!

  8. SOOOOO GOOD!!!

  9. so easy and good!!

  10. So so good!

  11. Quick, healthy and tasty! Will make it again! 

  12. This recipe is a Winner!  Just enough spice and tons of flavor. Served it with an over easy egg.  I only made one change and that was to add a couple of pieces of bacon at the request of my husband.  It’s perfect for breakfast or supper. 

  13. Love, love, love this recipe! Delicious, nutritious and filling! I add 2 cups extra of the shredded brussel sprouts (done in my food processor) to get an extra serving out of the recipe.

  14. Such big flavor! Love this. Easy weeknight dinner. I threw an egg over top. Yum!

  15. Loved this recipe, but when I calculated the points shown, I come up with 6 BP not 2. Why is there a 4 point difference?

  16. I may have added items differently in WW. But on the green plan, it showed me it was 5pts. Which really great still, but wanted to see if anyone else was getting this t, new to WW!

  17. Made this for dinner and added a little bonus quinoa. It was amazing! Thanks for sharing such a simple, yummy recipe!

  18. I made this on impulse and I’m so glad I did. Great spice to it. Enough for my husband and not too much for me. I think the egg on top helps to make this dish. It is definitely going into a regular menu rotation.

  19. 5 stars for flavor, 3 stars for inaccurate nutrient information. The pork alone in this recipe is over 300 cal per serving. It’s a shame because I was using the info to plan…oh well 

    • It depends on the ground pork you buy honestly! Since ground pork doesn’t always have labels this can be tricky depending on what part of the pork you are using, unless you grind it yourself.

  20. Wow wow amazing! I love the spice blend! I used 1 & 1/4 pounds of pork and it was still pretty spicy. Super easy, quick to make, and very filling. I didn’t make the eggs but I think I’ll try it next time for a brunch-y spin on it. Another fantastic SkinnyTaste recipe!

  21. I didn’t have ancho chili powder so I used regular. And I wasn’t feeling the egg but I had some leftover avocado lime ranch dressing from chick fil a I drizzled on top. Yum! Thanks for a delicious low carb recipe 🙂

  22. Can I substitute chicken sausage (with the casing removed) for the pork.  I have some left over chicken sausages from your cauliflower rice balls, which were also delicious!! If I can substitute, do I still use the spices? Thanks!

  23. I’ve made this a few times and it’s really good. Last night, we substituted zucchini since we didn’t have Brussel sprouts.  It was really good alternative. 

  24. This is delicious and SO easy for a quick weeknight meal! I’ve added rice occasionally but it’s great as a low-carb option without the rice (bc the brussel sprout mix is GREAT and full of flavor).

    Also I’ve started with hot Italian sausage just to save some more time on a weeknight but love the recommended spice mixture as well.

  25. The egg on top really makes it!

  26. This was amazing!! Did not think it would have so much flavor –felt like we were eating at a high-end restaurant! Delicious –thanks! My husband was like what is this called? Im like brussel sprouts with pork–ha he thought it was some fancy European dish.

  27. Wow! So easy and so tasty. Hubby even said “this is the best thing you have cooked” 🤨 Will definitely have this in our monthly rotation!

  28.  Can the spices be subbed for taco seasoning?

  29. This was outstanding! I made it with ground beef only because pork doesn’t usually sit well with me, and it was so, so good! The spice level and seasoning was perfection. My husband said this was like finding “a gem in the rough.” I gravitate to Skinnytaste recipes most nights but this is the first time I’ve ever commented because it was that good! Bravo! Keep the low carb full meals coming! 

  30. Yum! Really enjoyed this recipe and the left overs!

  31. Was really well spiced, and a nice quick healthy weeknight meal!  I wanted a little more brightness, so I might try adding some pickled red onion at the end of cooking next time.

  32. I honestly could eat this dish every day of my life! It is that good! I served this dish over brown rice and it was very filling. I especially loved using the homemade spice blend, which could easily be adjusted to your preferred heat level. My favorite part is how the runny egg yolk creates the perfect sauce to this dish. Absolutely UH-MAZING!

  33. I really liked this recipe but I calculate on Blue as 5 points. Either way I make it often and have it in the mornings as well as for lunch. Thank you for sharing it.

  34. Quickl and easy! We added a touch more red wine vinegar and it was divine!

  35. This is a fantastic breakfast or lunch. I had Aleppo pepper on hand whose distinct flavor elevated the ancho. I also needed a little juicy, my Brussels were super dry, so I added a touch of garlic broth. Not even enough to soak the bottom of the pan.  The second time I made it upon my guys request for more, I doubled the batch and froze it in portions, an easy meal for him to take out of the freezer if I’m not around. 

  36. So delicious and so easy to make. My husband, 2 kids and I all devoured it. Will definitely be a regular in our rotation. I added a can of black beans for extra volume and brown rice.  

  37. Loved this recipe! Added some soy sauce, sesame oil, ginger and sesame seeds to the brussel sprouts for a more Asian inspired meal.

  38. Made this tonight and it was so so good! It was unique but definitely good enough to be added to our dinner rotation. We added a side of brown rice with it.

  39. How do you recommend reheating after frozen?

  40. Fantastic recipe, ends up having a chorizo flavor. My husband gave it 2 thumbs up. I used a whole onion and sautéed it up beforehand. Super easy and will definitely be in our rotation.  Highly recommend. 

  41. Love love loved this recipe! And it tasted even better heated up in my opinion! I substituted impossible ground “beef” for the pork and it was great. 5 stars. Will make again often!!

  42. Delicious. I plan to eat for breakfast all week. I sauted left over kahlua pork and added spices. I used half brussel sprout/coleslaw mix and doubled onion and garlic. I eye balled the measurements but I like extra flavor, so I was very heavy handed. I didn’t have ancho chili powder, so I just used regular. Having quality spices makes a huge difference

  43. Completely bland and lacking in flavor. Sorry I wasted good meat and brussel sprouts on this recipe. Followed to a tee. Fail.

    • Flavorless? Did you add the seasonings she had on the recipe? 

    • With any recipe, you’re always supposed to adjust the salt and pepper content to your liking. You could even put more or less or even different spices to a degree. I made this and it was delicious! I added salt and pepper and onion powder to while I was cooking the brussel sprouts and onion. Delicious!

  44. I made this tonight and we loved it!  But I am having trouble calculating the WW blue points as there is no listing for 90% lean ground pork.  One pound of 96% lean is 9 points and one pound of 84% lean is 28 points. So if I average it out, it would be at least 5 points per serving and not 2 points.  But it was delicious and I will calculate the extra points.

  45. Gina, this was so delicious! And so easy too!

  46. This recipe sounds amazing, however as someone else mentioned, the points are off. I used the exact ingredients to create the recipe above in the app, and for the green plan it is actually 7 points. Not a problem, just thought you should know. Can’t wait to try it!

  47. I made this last night and it was fantastic! We loved the hot flavor. At first my husband was skeptical of the brussels being cooked on the stovetop and not roasted as we usually eat them, but when he tried them, he loved them. I used a cast iron skillet and followed the instructions exactly. This will be added to our favorite dinners. Thank you!

  48. So good! I made this tonight and used impossible beef instead of pork. It worked great!

  49. This was so delicious and so easy! Definitely going into the weeknight rotation!

  50. This was delicious! I used lean ground turkey and pre-shredded Brussels sprouts. A keeper of a recipe. 

  51. Super excited to try this but noticed when I tracked it using the nutritional information provided, the points are off. In fact, on the blue plan this is a 6 point meal, not 2. That is a fairly large disparity.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      • Hi Gina…realizing now that I’m reading more reviews that this WW points question come up a lot. Wondering if there’s a way for you to add a “WW users please read” message at the top of your site or recipes so that we all get the “use the recipe builder” message!
        Kristen

    • The same here. One pound of lean 90% ground pork is not 8 points total – I calculated it as 7 in Canada as we only have 84% lean ground pork! 

  52. Absolutely delicious! 

  53. Made this tonight with ground beef even my kids enjoyed it! My husband went back for seconds and instead of an egg put sour cream and salsa verde on it. He loved it that way!

  54. I made this last night and enjoyed it a lot! It was a very easy recipe that’s hard to mess up. At first I thought maybe I’d need to come up with a light sauce to go with the pork and brussel sprouts, but then I broke into the egg yolk and it really tied the whole dish together!

    I used about 1.5 lbs of a 2 lb bag of brussel sprouts and really wish I used the whole bag for maximal veggies! Also a 4 oz. portion (1/4 of a lb) of 90% ground pork comes up as 5 points for me on blue. Not a big deal for me, but if you really want the 2 point dinner, you may want to search for 96% lean ground pork.

  55. This is so delicious!  The only change I made was to brown the onions a little before I added the Brussels sprouts, only because I like the taste of deeply caramelized onions.  This will definitely be on my rotation.  Proves that low points can be achieved without  giving up flavor.  Thank you.

  56. This was delicious ! So much goodness going on-the spicy pork, the crispy brussels sprouts and the silky egg on top. We loved it!

  57. Delicious!!! Will definitely be making it again. 

  58. This looks so good to me, but my husband doesn’t like Brussel sprouts. Wondering if shredded cabbage might work too? or maybe something else?

  59. Can you please tell me what is 11/2 Cup serving size.

    It was really good by the way.

  60. Amazing! The best dinner I have made in a while and so simple! The egg makes the dish!

  61. This recipe is a winner! So delicious and easy!

    I think I may try it with a little sweet potato added in….

  62. This was good and very easy-had to make it non- spicy since my son doesn’t like it…but he gobbled  it up!

  63. Moved to Australia from North America and finding the spices different here. A few of my old favourite recipes with a lot spices are not working out. Eg. pulled pork with chilli powder. Keen to make this though. 
    Would you say this spice mix has similar flavour to taco seasoning? They are the same here. 

  64. Made this tonight and it was so filling for how low calories it is. 

    Was a super easy meal to throw together after work. 

  65. Amazing!!!! I feel guilty eating it because it tastes soooo good!!! The whole family loved it too!! Thanks Gina!

  66. So grateful that you almost always add a vegetarian variation to recipes! Can’t wait to try this!!

  67. It’s funny how some grocery stores don’t always carry 90% ground pork so I used ground turkey breakfast sausage and it was the bomb! Using that came out to 4 points a serving and this is definitely going on rotation, thank you!

  68. I couldn’t find 96% ground pork so I used 96% ground beef. This is DELICIOUS! I will definitely be making it often!

  69. It’s a little ambiguous regarding when to add the spices, garlic, and vinegar to the meat. I added them half way. Hopefully it works!

  70. This was so good! Made it with ground chicken but otherwise followed the recipe. Already can’t wait to make it again. Thanks for a great recipe!

  71. Made this with ground turkey.  It was delicious.  I highly recommend.  

  72. I have some veggie chorizo that I’m going to use in place of the pork. Would you still add the seasonings or just let the chorizo do its thing?

  73. Question- 6 cups of shredded Brussels sprouts – how many ounces approximately of whole Brussels sprouts is that? TIA 🤗

    • Hi Zane, I had the same question with no response 🙁

      I do see that Gina has another recipe for Sauteed Brussels Sprouts as a side (https://www.skinnytaste.com/sauteed-brussels-sprouts/). This recipe calls for 1 lb. Brussels sprouts, which results in 4 servings of 1/2 cup each. So for this recipe, I’m thinking I need 3 lbs / 48 oz. fresh Brussels sprouts.

  74. This looks and sounds absolutely amazing! I will have to make this soon! 😍

  75. Yum!! This looks delicious. Would pork sausage work? I’m guessing I wouldn’t need the other spices. Thanks so much!!

  76. We don’t eat runny eggs, should I cook it differently and keep it in or remove it all together (would it be as flavorful and filling if I skip the egg all together)? Thanks, we love your website and we have all of your books including the newest Meal Prep one!

  77. I have never seen lean 90% ground pork.  Any tips on where to buy? 

  78. I just received Skinnytaste Meal Prep! Fantastic book — I’ve already flagged a number of recipes I can’t wait to make.

  79. Hi Gina! I am REALLY excited to try this recipe. Love a good bowl meal. In terms of buying fresh Brussels sprouts, any approximation on how much I need for six cups? Maybe two pounds? Thanks!