Take an hour and make these delicious meal prep carnitas burrito bowls so that you can have an easy on-the-go meal ready during the week!
The last time I went to Europe I was in college; it was the year 2009. Lin and I took a summer course together in Florence for 4 weeks. We joke that Italy is where we fell in love. :P But really- it’s where we got to know each other REALLY well. At this point in my life, I was pre-eating disorder (you can read my story here)…actually I think I was in full swing. I cared wayyyy too much about trying to fit a workout in before class and making sure I had healthy options to eat instead of simply experiencing the Italian culture. While I wasn’t restricting big time (like I started to do a few months later), I was having negative body image thoughts and food/fitness was consuming my every thought.
Looking back I shake my head and think that I missed such an amazing opportunity to be young and free in a foreign country, but I wouldn’t take it back for a second. I learned a lot about myself that trip and the months/years following that. I learned a lot about self-love, what makes me happy and why, and how to be present. It’s fun to reminisce with Lin about how far we’ve both come in life and the fact we’ve known each other for 9 years! Yup- Lin was Team Fit Foodie before it even existed.
There are so many things I am going to do differently this time around in Europe, like drink really good wine…every night, order what the locals do, stay up late, not worry about working out every damn day, EXPLORE, and just be young…damn it. I feel like my early 20’s were a little bit skewed because of my disordered eating and poor relationship with exercise and food. I am in such a better place right now and I actually know what FUN and HAPPINESS feel like. SO WATCH OUT EUROPE….12 days and counting!
BOWLS BOWLS BOWLS.
People ask me what I eat on the daily, and it’s pretty much a rendition of the same thing every day. A BUDDHA BOWL!
Everything you need for a buddha bowl
- PROTEIN
- VEGGIES
- WHOLE GRAINS
- HEALTHY FATS
Boom chicka boom. The only thing I’m really going to miss while I’m in Europe (okay, Lin…you too!), is my daily bowl of goodness. Especially this recipe in particular. It’s got all my favs.
It’s been a while since I made anything with pork and a few weeks ago, when I was in Milwaukee, I had the most amazing taco + street corn salad combo from a food truck called Gypsy Taco, which is actually the inspiration for this bowl! SO MANY FLAVORS IN ONE BITE.
In this particular recipe, I brought back a FFF fav- Cilantro Lime Brown Rice! You can’t go wrong with that addition. And- because you can never have too many greens, I served it on top of some crunchy romaine!
Meal Prep Carnitas Burrito Bowls
Take an hour and make these delicious meal prep carnitas burrito bowls so that you can have an easy on-the-go meal ready during the week!
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
Ingredients
For the Carnitas
- 1 pound pork loin or butt (option to use chicken breast instead)
- 3 tablespoons olive oil, divided
- 1 tablespoon minced garlic
- 1 tablespoons orange juice
- 1/3 cup lime juice
- 3 teaspoons ground cumin
- 2 teaspoons smoked paprika
- salt and pepper, to taste
- 1/4 cup green chiles
For the Street Corn
- 1 can yellow sweet corn, drained
- 2 tablespoons lime juice
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons chopped cilantro, fresh
- 1/3 cup red onion, finely chopped
- 1/3 cup cotija cheese, crumbled
- 1/2 teaspoon paprika
- salt and pepper, to taste
Cilantro Lime Brown Rice
Other Ingredients
- Black beans
- 4-8 cups Romaine
- Lime wedges
Instructions
For the Carnitas
- Place about 2 tablespoons of olive on the bottom of a large pan. Heat to medium/high heat. Sear pork on all sides.
- Transfer seared pork into your slow cooker and add a little more olive oil and garlic. Turn heat to low and cook for 6-8 hours*. Once pork is tender, remove and shred with 2 forks. Place shredded pork and about 1/4 cup – 1/3 cup of the juice from the slow cooker into a large bowl and add the rest of the carnitas ingredients and mix.
For the Street Corn
- Mix together all ingredients in a medium-size bowl.
For the Cilantro Lime Brown Rice
To Assemble Bowls
- Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add 1/4 of the meat (4 oz.), about 3/4 cup cilantro lime brown rice, 1/2 cup street corn, and 1/4 cup black beans.
- Serve with fresh lime and more cotija!
Notes
*we recommend cooking for 6-8 hours on low for tender pork, however, if you are in a rush you can cook the pork on high for 2-4 hours.
Nutrition
- Serving Size: 1/4
- Calories: 407
- Sugar: 5
- Fat: 18
- Carbohydrates: 29
- Fiber: 12
- Protein: 32
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