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Simple Healthy And Comfortable Food: Spicy Pork Bowls

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With almost five minutes of prep work and under 20 minutes of cooking, these Paleo, Whole30 + Low Carb spicy pork bowls are the right quick and straightforward weeknight dinner! They’ve got crispy and tender veggies, greens and asian-inspired seasonings, all topped with a spicy mayo sauce.


HOW DOES ONE KEEP THE PREP AND COOKING TO A MINIMUM?

Spicy-pork-bowls


In this recipe we do have a couple of time-savers to stay your prep and cook times to a minimum.

  • Use pre-riced cauliflower – either fresh or frozen will work just fine. We typically prefer fresh because it seems to cook up quicker and keep it’s texture a touch better.
  • Make the optional sauce while the the remainder of the food is cooking – there’s no got to prep it before you start because you’ll have free hands and be ready to roll in the hay while the remainder cooks.
  • Use pre-made mayo for the sauce – since this is often meant to be a fast and straightforward weeknight dinner, we opted for using store bought mayo for the sauce. Just confirm to see the ingredients and obtain one that’s made with avocado oil instead of seed or vegetable oils.
  • If you’ve got overtime – and need to undertake making your own aioli – try our chipotle aioli. It really only takes jiffy to form and is super easy, but does add a few extra steps and ingredients though.

SO IT’S LOW CARB, BUT NOT KETO?

Well, in our opinion this recipe can fit into a Keto-ish lifestyle, but we did use carrots and technically carrots are a starchy vegetable and not considered Keto. So, we’ve appropriately labeled this recipe as low carb instead of Keto. we all know a number of you’ll comment and means the carrots, so we thought we’d just call it out and move on! If you’re hoping to eat lower carb, this recipe is for you! If you adhere to strict Keto rules, you’ll substitute with a special non-starchy vegetable in situ of the carrots. Sound good?

Spicy-pork-bowls

SO WHAT WOULD BE ANOTHER NON-STARCHY, KETO-FRIENDLY VEGETABLES YOU WILL USE?

Some examples that might work well during this recipe are mushrooms, asparagus, broccoli and green beans. you’ll swap them in easily and luxuriate in an equivalent mixture of texture of tender, with a touch crunch within the veggies. If you are trying different combinations, leave a comment below so we will see what you all enjoy the most!

SOME OTHER BOWL RECIPES TO TRY

SPICY PORK BOWLS

With just about five minutes of prep work and under 20 minutes of cooking, these Paleo, Whole30 + Low Carb spicy pork bowls are the perfect quick and easy weeknight dinner!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 5 Servings
Calories 581 kcal

Ingredients
  

  • 2 inches   fresh ginger, grated on a microplane
  • 6 cups  greens (we used mixed greens – spinach and kale are great too)
  • 6 ribs   celery, sliced on the diagonal
  • 2 carrots sliced thinly on the diagonal
  • 1 bell  pepper, thinly sliced (we used a red bell pepper, but whatever color works)
  • 1 tbsp  toasted sesame oil
  • 2 lbs  ground pork
  • 2 tsp  crushed red pepper flakes
  • 1 tsp  garlic powder (or sub 1 tbsp garlic oil)
  • 1/2 tsp  sea salt
  • 1/4 cup  coconut aminos
  • 1/4 cup  water
  • 1 tbsp  fish sauce
  • 4 cups  cauliflower rice (or white rice if not doing Whole30 or Keto)
  • 1/4 cup  mayo
  • 1 tbsp  hot sauce (adjust to taste)

Instructions
 

  • Prep ginger, greens, celery, carrots and bell pepper as noted and set aside. If not using pre-riced cauliflower, prep as well and set aside.
  • heat a large skillet over medium-high heat and add sesame oil. Once hot, add in ground pork. Break the pork up into small bits.
  • Add the ginger, crushed red pepper, garlic powder and salt and mix with the pork. Continue cooking, stirring occasionally, until the pork is browned and developing some crispy bits, about 8 minutes.
  • If you are making the optional sauce, mix the mayo and hot sauce in a small bowl and set aside in fridge until ready to serve.
  • Add the coconut aminos, water and fish sauce and cook for another 3-4 minutes. Taste and season with salt or more crushed pepper if desired. Remove from pan and set aside in a bowl.
  • If needed, add more oil to the pan and turn stove to medium heat. Add in celery, carrots and bell pepper and cook, stirring occasionally until the bell pepper starts to soften, about 3-4 minutes.
  • While the veggies heat up, get cauliflower going over medium heat in another skillet. Season with salt and pepper, and cook until softened, just about 5 minutes or less.
  • Once the rice and veggies are done, remove from heat and serve. Start with a bed of greens, cauliflower rice, veggies and pork. Top with optional sauce if desired. Enjoy!

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