Spicy Pork Brussels Bowl

5 from 1 vote

This Spicy Pork Brussels Bowl is a quick, flavorful weeknight dinner made with seasoned ground pork and crispy shredded Brussels sprouts, all coming together in one pan in under 30 minutes. Naturally gluten-free, packed with 32 grams of protein, and perfect for meal prep — just double the batch and you're set for the week!

Prep Time5

Cook Time20

Course: Main Course, One Pan Meals

Servings:

Calories: 462kcal

Author: Hannah Holzum

Ingredients

1 lb lean ground pork
2 tablespoon red wine vinegar
3 garlic cloves minced
1 teaspoon paprika
2 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon ground cumin
6 cups shredded Brussel sprouts
¼ cup chopped onion
4 large eggs

Instructions

Heat a large skillet over medium heat, Spray with cooking spray if not using a non-stick skillet and brown meat, breaking it up into small pieces.
Season with spices and vinegar and cook until browned and no longer pink, about 10 minutes.
Set aside meat on a plate and cover with foil.
Set aside meat on a plate.
Add the garlic and onions to the skillet. If needed, you can drizzle with a small amount of olive oil. Once onions are transculent, add shredded brussels to the skillet and cook over medium high heat, stirring occasionally until the brussels start to brown, about 7 minutes.
Return pork to the skillet and mix everything together for 1-2 minutes.
In a separate skillet, spray with cooking spray and place over medium to medium high heat. When hot, cook the eggs over easy until the whites are just set and the yolks are still runny, 2 to 3 minutes.
Place eggs on top of cooked brussels and pork mix and serve immediately. Enjoy!

Notes

Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.

Make it your own: Swap ground pork for ground chicken, turkey, or crumbled firm tofu for a different protein. All work great with the same spices.

Get crispy Brussels sprouts: Dry them well, spread in a single layer in your skillet over high heat.. Crowding the pan causes steaming, not caramelizing.

Add carbs: Serve over steamed white rice or quinoa for a higher-carb, well-rounded bowl — great for meal prep or fueling active days.

Vinegar swap: No red wine vinegar? White wine vinegar, sherry vinegar, or apple cider vinegar all work as easy 1:1 substitutes.

Meal prep: This recipe doubles easily! Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best results.

Freezer friendly: The spicy pork freezes well for up to 3 months. Make the Brussels sprouts separately at the time of serving. They're best made fresh.

Gluten-free: This recipe is naturally gluten-free, just double check that your seasonings are gluten-free as well.

Nutrition