Low Carb Easy To Make Spicy Bowls

Why You’ll Love This Recipe

I love how this recipe comes together with just a few pantry staples and pickled goodies—no cooking required. It’s low-carb, full of protein, and perfect for when I want something spicy, salty, and snacky. These bowls are also easy to customize, make ahead, or enjoy straight away. Whether I need a quick meal or a fun appetizer, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2/3 cup chicken or vegetable broth
2/3 cup pepperoncini pepper juice
2/3 cup dill pickle juice
1/2 cup jalapeno pepper juice
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Creole seasoning
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp Old Bay seasoning
Cayenne pepper to taste
Red pepper flakes to taste
1 tsp Swerve brown sugar substitute
5 hot pickled sausages, sliced
2 red beet pickled eggs
1/4 cup sliced pickled jalapenos
1/4 cup sliced dill pickles
1/2 cup sliced pepperoncini peppers

Directions

1. Mix the base
I start by adding the broth, pickle juice, pepperoncini juice, and jalapeno juice into a mixing bowl. This creates a spicy, tangy base full of flavor.

2. Add the spices
I whisk in the onion powder, garlic powder, chili powder, Creole seasoning, paprika, Old Bay seasoning, red pepper flakes, cayenne pepper, and the Swerve brown sugar substitute until it’s well blended.

3. Assemble the bowl
Next, I stir in the sliced jalapenos, dill pickles, pepperoncini peppers, sliced hot sausages, and red beet pickled eggs. Everything gets coated in that spicy broth for maximum flavor.

4. Serve
I like serving it right away while it’s fresh and punchy. These bowls also taste even better after sitting for a bit, allowing the flavors to meld together.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

• I swap in different pickled veggies like okra or banana peppers for variety.

• Sometimes I add shredded rotisserie chicken or a boiled egg for extra protein.

• If I want it extra hot, I add a dash of hot sauce or sliced fresh jalapeños.

• For a crunch factor, I toss in a handful of pork rinds just before serving.

Storage/Reheating

These spicy bowls store well in the fridge for up to 3 days. I keep them in an airtight container and let the flavors develop—it only gets better with time. I don’t reheat them since they’re meant to be served cold or at room temperature, like a tangy, spicy salad.

FAQs

Are these bowls meant to be eaten hot or cold?

I eat them cold or room temperature—they’re refreshing and flavorful right out of the fridge. Heating them would change the texture of the pickled ingredients.

Can I make this ahead of time?

Absolutely. I actually prefer making it ahead since the flavors get even stronger after sitting for a few hours or overnight in the fridge.

What are red beet pickled eggs?

They’re hard-boiled eggs soaked in beet juice and vinegar, giving them a gorgeous purple color and tangy flavor. I usually find them in the pickled section of the grocery store.

Is this recipe keto-friendly?

Yes, it’s low in carbs and packed with protein and healthy fats. Just double-check the ingredients in your pickled items to make sure there’s no added sugar.

What can I serve this with?

I sometimes serve it with celery sticks, pork rinds, or wrapped in lettuce leaves. It also works as a spicy side dish for grilled meats or burgers.

Conclusion

These low-carb spicy bowls are my go-to when I want something bold and satisfying without turning on the stove. Packed with pickled vegetables, sausage, and a spicy-sour kick, they’re fast, fun, and endlessly adaptable. Whether I enjoy them solo or serve them at a get-together, they always disappear fast.