Skinnytaste > Bowls > Spicy Pork Brussels Bowls

Spicy Pork Brussels Bowls

This post may contain affiliate links. Read my disclosure policy.

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 Shredded 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

More Bowl Recipes You’ll Love:

Spicy Pork Brussels Bowls

4.84 from 80 votes
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!
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Spicy Pork Brussels Bowls
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 1/2 cups


  • 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 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.



Serving: 1 1/2 cups, Calories: 280.5 kcal, Carbohydrates: 15.5 g, Protein: 35 g, Fat: 10 g, Saturated Fat: 3.5 g, Cholesterol: 252.5 mg, Sodium: 474 mg, Fiber: 6 g, Sugar: 3.5 g



Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:

142 comments on “Spicy Pork Brussels Bowls”

  1. I am very interested to try this for lunch meal preps.  I saw someone else asked, but I didn’t see the answer.  If meal prepping for the week, would you fry the egg and keep it with the lunch?  I wouldn’t have a place at work to fry one up.  

  2. This is an amazing, easy, delicious weeknight dinner. Everyone loves it included my toddlers and older kids! My 70 year old father said he’s never enjoyed a brussel sprout in his life bc they’re always “bitter” no matter how they’re prepared… I made this dish for him. He had 2 big bowls!
    Thank you for the recipes, Gina!

    1. Looks awesome! how many days can u keep the egg if you prep the meal when you work… is it any good?

  3. We love this recipe! Found it a few weeks ago and has turned into a family favorite. Kids love it too which is a bonus. Simple, quick dinner that’s healthy and delicious. I personally don’t think anything needs to be changed.

  4. Easy and delicious! I ended up using more Brussels sprouts because I didn’t measure and it made a ton of leftovers. I had to add more seasoning because of this. Anyone looking to tone down the heat could add more Brussels sprouts if you have them. I used regular chili powder. I didn’t do the egg on top since I made so much, but I’m sure it’s delicious. I would make this again! 

  5. DELICIOUS!! I made this and it was so excellent that I made it again as soon as the first batch was gone. I reheat at 350 for 20 mins and the sprouts get extra crispy and it’s amazing!

    I bought higher fat pork due to availability and then made it the second time with the lower fat in the recipe. There’s a huge difference. It’s yummy in it’s heathier written way, but addictive with the higher fat content – as most things are.

    If your points or macros can support 80 or 85% lean pork, I highly recommend the splurge!

  6. Has anyone used beef instead of pork? I want to try it with pork but ground beef is what I have on hand today.

  7. Love this recipe! The spices are so good together, and I have used both beef and pork. I prefer doing 6 minute eggs on these, but I am extra like that.