Leftover Slow-Cooker Pulled Pork Burrito Bowl
Did you make it? The slow-cooker pulled pork? I told you there would be lots of leftovers. Isn’t it glorious?! Looks like you have dinner for a few nights. But don’t worry. You won’t fatigue of the pork because I have two great recipes that incorporate the meat and they don’t, in any way, resemble the piled-high sandwich you stuffed yourself with the other night. In fact, if you didn’t make the pork–and don’t know what I’m talking about because you just tuned in–or you’re vegetarian, don’t worry. This recipe and a quesadilla coming tomorrow can stand alone on their own delicious merits. Not to mention, they’re pretty darn easy.
I’ve gotten into “bowls” a lot lately. If I make a big pot of rice and just keep it in the refrigerator to reheat, I can freestyle a bunch of easy dinners. It’s how this recipe came about. When I set out to create a slow cooker pulled pork dish, I didn’t intend to also produce recipes for the leftovers. But that’s how it goes when you’re recipe testing and you have pot, after pot, after pot of leftover pork. I made a few dishes that only went as far as my kitchen table, but these two meals were too good to not share. You also don’t need the pulled pork to make them happen. If you grab a pre-roasted chicken at your local grocery or have other leftovers, they’ll work in this bowl as well. Unless those leftovers are pasta. I suggest you pass adding pasta to this and I make this recommendation based on experience. After insisting she design her own bowl, Scarlett added leftover Mac and Cheese to one of these bowls. Although, what do I know? She gobbled up the whole thing, so maybe pasta isn’t so bad after all.
Photo by Maya Visnyei
Ingredients
- Serves 4
- 2 cups (500 ml) brown rice
- 1 large sweet potato, peeled and cut into small cubes
- 1/2 tsp (2 ml) chili powder
- 1 and1/2 cups (375 ml) reheated leftover pulled pork (depending on how much meat everyone would like in their bowl)
- 1 tomato, diced and drizzled with a little olive oil and salt
- 1 avocado, cubed
- 1 bunch cilantro
- Black Bean and Corn Salsa
- 1 1/2 cups (375 ml) frozen sweet corn, cooked
- 1 (16 oz can) Organic black beans, drained and rinsed
- 1/2 red onion, finely chopped
- 1 clove garlic, minced
- 2 Tbsp (30 ml) olive oil
- Juice of one lime
- Handful of cilantro, finely chopped
- Cilantro Lime Crema Dressing
- 2 cups (500 ml) sour cream
- ¼ cup (60 ml) lime juice
- Handful cilantro, finely chopped
- ¼ tsp (1 ml) chili powder
- salt
- Pepper
- Garnish
- cilantro
Method
Preheat the oven to 400.
Prepare brown rice according to package directions; set aside.
In a bowl, toss the sweet potato with 1 Tbsp (15 ml) of the olive oil, the chili powder and salt.
Roast for 15 minutes, check and flip; roasting another 10 minutes, or until cubes are fork tender and golden brown.
Remove from oven and set aside.
Meanwhile, cook corn according to package directions.
In a medium bowl, mix corn, black beans, garlic, the other tablespoon of olive oil and juice of one lime.
Stir in the cilantro and season with salt to taste.
Chill until ready to use.
In a small bowl, for crema, mix sour cream, lime juice, cilantro, chili powder, salt and pepper.
Assemble bowls with brown rice, roasted sweet potato, tomato, avocado, black bean and corn salsa and leftover pulled pork.
Drizzle with crema dressing and sprinkle with fresh cilantro.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
1 Comment
Annie
March 09, 14:05Yes! I love seeing this — can’t wait to try it. I’m a big fan of meals-in-a-bowl. I feel like it’s less of struggle to assemble so many various sides and such.