Delicious pulled pork burrito bowls packed with sweet potatoes, pepitas, and plenty of guacamole. Ready in 30 minutes when using pre-made maple pulled pork!
Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the left-overs. For the base Slow Cooker Maple Pulled Pork recipe, click here!
It’s Friday! This week pretty much just blew by!
And there is absolutely no doubt that fall. is. here. Did I mention that we live right adjacent to the Rockies? So we actually feel those fall breezes sometime in late August.
And mid-September fall is in its full glory. The leaves are gorgeous right now, there is definitely a cool breeze but the days are still warm and sunny. September days are some of my favorites! Except when it snows.
Our nighttime routine is to go to the park every night after dinner…we have been putting in a ton of time at the parks the last few weeks, because we know our time is limited.
So fast, easy dinners are a must. Bonus points for easy clean-up! And I have another one of those fast/easy dinner recipes for you today in the form of these pulled pork burrito bowls!
This is our very last Maple Pulled Pork recipe. We’ve had some delicious pulled pork enchiladas, and some super yummy pulled pork tacos with kale slaw. Now we have a big bowl full of goodies. Some people might call it a salad?
You probably can’t tell from the photos, but there is rice hiding under all of the goodies. I decided to do a fun twist on the burrito bowl, using the left-over Maple Pulled Pork, some sweet potatoes and pepitas to give it a bit of a fall twist.
In all honesty, the maple flavors from the pork don’t shine through in these pulled pork burrito bowls as much as they did in the enchiladas and tacos, but this is one serious bowl of deliciousness…there was very little dinner conversation, because Ben and I were too busy eating. That is the sign of a good meal at our house 😉
Here’s how it all goes down:
- Cook your rice.
- Cook up your sweet potatoes with a little chili powder and cumin.
- Heat up your maple pulled pork.
- Toss it all together with some fresh guacamole, shredded cheese, corn and tomatoes.
- Dinner is served!
Have yourselves a wonderful fall week-end filled with delicious food!
Check out the other Maple Pulled Pork Recipes in this series:
And here is the Pulled Pork Burrito Bowl recipe:
- 1 tablespoon olive oil
- 3 cups sweet potatoes, diced into ½ inch cubes
- 1 teaspoon chili powder
- ½ tespoon ground cumin
- ½ cup water
- 2 ripe avocados
- ¼ teaspoon salt
- juice of half a lime (roughly 1½ tablespoons)
- 1 clove garlic, minced
- 4 cups cooked rice (roughly 2 cups uncooked)
- 1 cup shredded cheese
- 2 cups Maple Pulled Pork (reheat slightly)
- 1 can of corn kernels, drained and rinsed
- 1⅓ cups tomaotes, diced
- ½ cup pepitas
- Cook rice according to package directions.
- Heat oil over medium heat in a large skillet.
- Add the sweet potatoes, chilli powder and cumin, and cook, stirring occasionally, for 5 minutes.
- Add the water and stir. Allow water to reduce to about ½ of its volume, then cover the pan and allow to cook for another 5-10 minutes, stirring occasionally, until sweet potatoes are cooked through. There shouldn't be much liquid left at this point.
- Set aside.
- While sweet potatoes are cooking, mash together all guacamole ingredients.
- For each burrito bowl, top one cup of cooked rice with:
- -1/2 cup warmed Maple Pulled Pork
- -1/2 cup shredded cheese
- -1/3 cup corn kernels (roughly)
- -1/3 cup diced tomatoes
- -1/2 cup cooked sweet potatoes
- -2 tablespoons of pepitas
- -cilantro & lime (optional garnishes)
- -salsa, sour cream or other condiments
- Serve warm. Also good cold, though.