In a large skillet over medium-high heat, add 1 pound of lean ground beef. Cook for 5-7 minutes, breaking it apart with a spatula until it’s nicely browned and no longer pink. Season with garlic powder, kosher salt, and black pepper. Stir in chopped green onions and 2 tablespoons of low sodium soy sauce, cooking for an additional minute for flavor absorption. Remove the beef mixture from the skillet and set aside.

In the same skillet, pour in 2 tablespoons of avocado oil and heat over medium heat. Add the pre-shredded Brussels sprouts, stirring well to coat them in the oil. Sauté for 5-7 minutes, allowing them to soften and caramelize, and look for a vibrant green color with slight browning on the edges.

Return the cooked ground beef to the skillet with the sautéed Brussels sprouts. Drizzle in ¼ cup of sweet chili sauce and the juice of half a lime, stirring well to coat all ingredients. Continue to heat the mixture on medium, allowing it to combine for about 2-3 minutes.

Once fully combined, remove the skillet from heat and let it sit for a minute. Spoon the colorful Ground Beef and Brussels Sprouts mixture onto serving plates. If desired, sprinkle with sesame seeds for an extra crunch and a touch of elegance.