This low-carb, low-cal pork bowl hits all the notes of a classic Korean rice bowl, but with a lighter twist! Feel free to fry an egg and pop it on top for extra protein (we highly recommend it!).
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSoy, Gluten, Sulphites)
Sweet Bell Pepper
Moo Shu Spice Blend(ContainsSoy, Gluten)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and half the sesame oil to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min.
Meanwhile, halve zucchinis lengthwise, then cut into 1/2-inch half-moons. Core, then cut pepper into 1-inch pieces. Thinly slice green onions, keeping white and green parts separate.
Add peppers, zucchini and remaining sesame oil to another unlined baking sheet. Season with pepper and remaining garlic salt, then toss to combine. Roast in the top of the oven, stirring halfway through, until tender-crisp, 18-20 min.
Meanwhile, add mayo and gochujang to a small bowl. Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Carefully drain and discard all but 1/2 tbsp fat (dbl for 4 ppl) from the pan. Add Moo Shu Spice Blend, soy sauce and green onion whites to the pan, then stir to combine. (TIP: Add 1/4 tsp sugar [1/2 tsp sugar for 4 ppl], if desired!)Season with pepper, to taste.
Transfer potatoes to the baking sheet with veggies, then toss to combine. Divide veggies between bowls. Top with pork. Dollop gochujang mayo over top. Sprinkle with remaining green onions.