- Spanish Rice (may substitute plain rice or grain of choice)
- Slow Cooker Crispy Pork Carnitas (could use leftover chicken, steak or shrimp–or black beans for a vegetarian option)
- Cumin Lime Coleslaw (may use your favorite coleslaw plus a squeeze of lime and sprinkle of cumin)
- Creamy Avocado Lime Sauce (may substitute guacamole or chopped avocado)
- Pickled Red Onions
- Optional extras: thinly sliced Romaine lettuce; diced tomatoes or salsa; shredded cheese; pepitas; diced bell pepper; leftover grilled or roasted vegetables
Pork Carnitas Burrito Bowls
Yield: one or more as desired
This recipe pulls together a handful of favorite recipes to create one memorable meal. For added ease and variety, all of the components can be enjoyed individually throughout the week--and then make burrito bowls with the leftovers!
Ingredients
Instructions
If using leftovers, I gently warm the rice and meat in the microwave. For crispy pork, follow the instructions for that recipe.
Add a layer of rice to a soup, cereal, or pasta bowl. I eyeball about 3/4 cup per person; adjust up or down based on appetite. Top with the meat, about 1/2 cup or so per serving, followed by a nice spoonful of the coleslaw.
Top with the remaining ingredients, as desired. If serving a group, you may wish to serve the bowls buffet-style or simply pass the toppings at the table.