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 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!
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the topping/serving items for this recipe. See our full nutrition information disclosure here.