Keto Meal Recipe Spicy Pork Taco Bowls

 

Spicy Pork Taco Bowls

• This low-carb recipe has a spicy pop and doesn’t need a shell! It uses riced cauliflower in place of traditional rice, and the ground pork adds wonderful flavor.

• Prep 15 minutes | Cook 20 minutes
Servings 4 | Serving size 1
Nutrition per serving Fiber 2g | Calories 512
• TOTAL FAT
37.5g (63%)
• NET CARBS
4.5g (7%)
• PROTEIN
38g (30%)
Spicy Pork Taco Bowls Recipe
• 1⁄2 medium cauliflower, cut into florets (or 3 cups pre-riced cauliflower)
• 1lb (450g) ground pork
• 1 tbsp coconut oil
• 2 tsp ground cumin
• 2 tsp cayenne pepper (optional)
• 1⁄2 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1⁄2 cup canned crushed tomatoes
• 1⁄2 large red bell pepper, sliced
• 1 cup grated Cheddar cheese
• 2 medium spring onions, thinly sliced
Spicy Pork Taco Bowls Process
1-In a large pot placed over medium-high heat, combine the cauliflower florets and enough water to cover the cauliflower. Bring the pot to a boil, then reduce the heat to medium and cook until the cauliflower becomes soft, about 15 minutes. Drain and set aside.

2-While the cauliflower is cooking, cook the pork by combining the ground pork and coconut oil in a large frying pan placed over medium-high heat. Cook until the pork is browned, about 10 minutes, then add the cumin, cayenne pepper (if using), paprika, salt, pepper, and tomatoes. Cook for 5 additional minutes, stirring occasionally, until the liquid is reduced by half, then transfer the mixture to one end of each of 4 prep containers.

3-Place the pan back over the heat, increase the heat to high, and add the bell pepper slices to the pan. Cook for 3–4 minutes or until the peppers become slightly soft. Set aside.

4-Transfer the cauliflower to a food processor and pulse until a rice-like consistency is achieved. Transfer equal amounts of the cauliflower rice to the center of each prep container.

5-Equally divide the bell peppers into the prep containers, then top each serving with 1⁄4 cup of the Cheddar and then sprinkle the spring onions over the top.

Storage: Store in the fridge for up to 4 days or freeze for up to 2 weeks.
TIPS
If using pre-riced cauliflower, place it a bowl and microwave for 2 minutes before combining it with the other ingredients.
If you prefer not to eat pork, you can substitute an equal amount of 80% lean ground beef.