Paleo: Mexican-Inspired Ground Pork Bowls
with Cauliflower ‘Rice’ & Apple
Cooking time
15 minutes
Servings
2/4
Calories
580 /serving
All the colours of autumn are on display in these bowls of plenty. They’re stacked with warm and welcoming bites of ground pork brimming with Mexican spices. You’ll cook the meat with lots of garlic set off by the bright sweetness from rounds of mini-peppers, kept nice and moist with demi-glace. You’re in paleo territory, so keep it low-carb with riced cauliflower and create contrast with raw apple that’s as crisp as the weather.
We will send you:
- 340g Ground pork (high-protein serving)
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 200g Mini sweet peppers
- 1 Apple
- 15ml Apple cider vinegar
- 30ml Vegetable demi-glace
- 6g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
9 g
Sodium
460 mg
Total Carb
29 g
Sugars
14 g
Protein
38 g
Fibre
9 g
Preparation
Mise en place
Halve, core and thinly slice the apple. Thinly slice the sweet peppers crosswise, discarding the stems and seeds.
Cook the pork & sweet peppers
In a large pan, heat a drizzle of oil on medium-high. Add the pork and ½ the garlic; season with ¾ of the spices and S&P. Cook, breaking up the meat, 3 to 5 min., until partially cooked. Add the sweet peppers and cook, stirring frequently, 1 to 2 min., until beginning to soften and the pork* is cooked through. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until slightly thickened.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with all but a pinch of the remaining spices and S&P.
Dress the apple
In a small bowl, combine the apple, vinegar, 1 tbsp oil (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the pork, sweet peppers and apple. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
