Meal Prep Magic - Pork Carnita Burrito Bowls

Oh mah gahhhhh I could barely wait to post this recipe, it is THAT good! To be honest I was actually procrastinating making this because it had a few steps and I was being lazy but I am so glad that I was craving chipotle yesterday and decided to prep this burrito bowl idea. Now you all know I am a Pinterest queen, so I scoured the website looking for yummy dupes. There are A LOT of versions out there, some are more complicated than others so I found myself sampling from several different versions I found online. I really wanted to dumb down the recipe for myself because I know that if it looks too difficult or I have to make a huge grocery store haul, chances are I just wont do it. But you'll be happy to know I was able to use the crockpot and cut down on most of the cook time.

For the carnitas you will need:

1 lb. pork roll

3 cloves garlic

1 tbsp orange juice

1/4 cup lime juice

1/2 green bell pepper

3 tsp cumin

2 tsp paprika

Salt to taste

Pepper to taste

For the street corn you will need:

1 can sweet yellow corn

2 tbsp lime juice

1/2 tbsp apple cider vinegar

3 tbsp chopped cilantro

1/2 tbsp paprika

Salt to taste

Pepper to taste

For the cilantro lime brown rice you will need:

1 cup brown rice

2 cups water

2 cloves garlic

1/3 white onion

I tbsp olive oil

2 limes

Side items:

Black beans (I used canned because.....lazy)

Shredded or romain lettuce (your preference)

And of course all the avocado!

Pico de gallo (pre made because, you guessed it....lazy)

For the carnitas, you'll want to pull out your handy dandy crock pot. Cover the pork roll with minced garlic, chopped green bell pepper, and leave on low for 6-7 hours. When done put the roll into a large bowl and shred with 2 forks. Next add in remaining carnitas ingredients and set aside.

While the carnitas are cooking, prepare brown rice in the rice cooker. 1 cup of rice will require 2 cups of water. (We'll come back to this step)

Street corn - Heat 1 tsp olive oil in pan. Drain corn and lightly brown for 4-5 minutes. Turn off heat and add remaining ingredients and set aside.

For beans I like to heat 1 tbsp olive oil in a small pot and add a slice of onion. When soft, add black beans. Place on low heat and stir occasionally for 6 minutes or so. Then set aside.

Your brown rice should be nice and cooked by now. Heat 1 tbsp olive oil in a frying pan then brown garlic and onions. When they soften add the brown rice and mix. Stir rice for 5 minutes on low and add cilantro and squeeze the juice from fresh limes on top. Stir for 3 more minutes and you're done!

Now - ASSEMBLE!

I like to build my bowls like chipotle does. About 1/2 cup of cilantro lime rice, 1 scoop of black beans, 1 scoop of street corn, and 1 scoop of carnitas. I like mine topped with some pico de gallo and fresh avocado. Since I'll be bringing these bowls to work for lunch I pack the lettuce, avocado, and pico de gallo separate so they don't get mushy when I microwave the main dish.

This recipe easily prepped enough for 5 days of dinners. I'll definitely be doing this again and subbing in some grilled chicken or lean steak to see which one I love the most. I hope you enjoyed this recipe!

Xoxo!