Fall Burrito Bowls with Sweet Potatoes and Pepitas

These fall burrito bowls are made with juicy maple pulled pork, sweet potatoes, pepitas, and your favorite burrito ingredients. Easy to prep ahead and throw together for easy lunches or dinner.

After cooking this delicious slow cooker maple pulled pork, I am sharing easy recipes to use up your pulled pork: maple pork butternut squash enchiladas, maple pork tacos, and now these fall burrito bowls!

Think deconstructed burritos, but all tossed together in a bowl: rice, tomatoes, corn, cheese, and we are also adding in our juicy maple pulled pork, roasted sweet potatoes, pumpkin seeds and (of course) guacamole.

The flavors work well together, and if you prep a few of these ingredients ahead, you are looking at the easiest 10 minute dinner ever!

The pulled pork

For this recipe we are using slow cooker maple pulled pork. You will want to prep this earlier in the day or even the day before since it takes a full 8 hours to cook. Slow cooker maple pulled pork is lightly sweet and tangy, and works well with the sweet potatoes, corn and tomatoes in these burrito bowls.

If you are looking for a saucier pulled pork recipe that is more robust in flavor, you are welcome to try my Crock Pot Pulled Pork, which is more similar to a BBQ pulled pork.

Burrito bowl components

Burrito bowls are really loose recipes that is based on a deconstructed burrito. Typically, a burrito bowl includes rice, some sort of protein, cheese, tomatoes, corn and black beans, with additional optional toppings.

Here are some tips to get your best burrito bow:

Rice

The base of this recipe is ¼ cup of rice. You can use any rice you'd like including white rice, brown rice, quinoa and even cauliflower rice. If you are looking for ways to add extra flavor, try cooking your rice in chicken or vegetable stock.

Vegetables

Typically, burrito bowls include corn and tomatoes. While I've used canned corn for convenience here, if you have access to fresh corn, this will give you the biggest flavor reward.

We are also adding a little autumn twist on these burrito bowls with the addition of roasted sweet potatoes. Since sweet potatoes are a carbohydrate, you could reduce or omit the rice to lighten up the recipe.

Other ingredients

A burrito just isn't a burrito without cheese, and likewise, burrito bowls are lacking in flavor when there is no cheese. I've added a monterey jack cheese, but you could get creative here: try jalapeno havarti, cotija, or a shredded cheese blend.

We are also sprinkling the burrito bowls with pumpkin seeds to add crunch and a nutty flavor. Feel free to leave them off if you'd prefer.

Optional toppings

Serve up your fall burrito bowls with your favorite toppings:

• guacamole or fresh avocado slices
• salsa or pico de gallo (instead of fresh tomatoes)
• sour cream or greek yogurt
• cilantro or green onions
• dressing- try adding this cilantro lime dressing for extra flavor

Prep ahead for easy meals

These fall burrito bowls work great for meal prep. Here are two ways to do it:

Prep components ahead

Pre cook the pulled pork, rice, roasted sweet potatoes and shredded cheese. This cuts down assembly time to 10 minutes.

• Store in the fridge for up to 4 days
• You may want to reheat the pulled pork for 5 minutes in a frying pan to help loosen it up and get it nice and juicy again

Prep as meal prep bowls

Burrito bowls can work assembled ahead for easy lunches. Add all ingredients to a 2-3 cup meal prep container and store in the fridge for up to 4 days. Add ingredients like salsa, sour cream and avocado fresh just before serving.

More pork recipes

• Pulled Pork Stuffed Zucchini Boats
• Amazing Pork Tenderloin Marinade
• Instant Pot Pork Tenderloin with Soy Ginger Sauce
• Instant Pot Pulled Pork
• Pulled Pork Meal Prep Bowls

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Fall Burrito Bowls with Sweet Potatoes and Pepitas

5 from 1 vote

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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These fall burrito bowls are made with juicy maple pulled pork, sweet potatoes, pepitas, and your favorite burrito ingredients. Easy to prep ahead and throw together for easy lunches or dinner.

4

Ingredients

Sweet Potatoes:

• ▢ 1 tablespoon olive oil
• ▢ 3 cups sweet potatoes diced into ½ inch cubes
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon ground cumin
• ▢ ½ cup water

Burrito Bowls (serves 4):

• ▢ 1 cup cooked rice
• ▢ 1 cup monterey jack cheese (shredded)
• ▢ 1 ⅓ cups Maple Pulled Pork (reheat slightly)
• ▢ 12 oz corn kernels (drained and rinsed from a can)
• ▢ 1 cup tomaotes (diced)
• ▢ ¼ cup pepitas

Optional toppings

• ▢ avocado or guacamole
• ▢ salsa or pico de gallo
• ▢ sour cream or greek yogurt
• ▢ cilantro leaves
• ▢ cilantro lime dressing

Instructions 

• Cook rice according to package directions.

Sweet Potatoes

• Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, toss the sweet potatoes with olive oil, chilli powder and cumin, then spread out on the sheet pan.
• Bake for 20-25 minutes, until soft and baked through.

Assemble Burrito Bowls:

• For each burrito bowl, top ¼ cup of cooked rice with:

  -⅓ cup warmed Maple Pulled Pork

  -¼ cup shredded cheese

  -¼ cup corn kernels (roughly)

  -¼ cup diced tomatoes

  -½ cup cooked sweet potatoes

  -1 tablespoon of pepitas

  -additional optional toppings

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Tips:

Meal prep

Prep components ahead

Pre cook the pulled pork, rice, roasted sweet potatoes and shredded cheese. This cuts down assembly time to 10 minutes.

• Store in the fridge for up to 4 days
• You may want to reheat the pulled pork for 5 minutes in a frying pan to help loosen it up and get it nice and juicy again

Prep as meal prep bowls

Burrito bowls can work assembled ahead for easy lunches. Add all ingredients to a 2-3 cup meal prep container and store in the fridge for up to 4 days. Add ingredients like salsa, sour cream and avocado fresh just before serving.

Nutrition Information

Serving: 1burrito bowl, Calories: 514kcal, Carbohydrates: 62g, Protein: 23g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 58mg, Sodium: 835mg, Potassium: 621mg, Fiber: 6g, Sugar: 19g, Vitamin A: 14981IU, Vitamin C: 10mg, Calcium: 290mg, Iron: 3mg

Author: Denise Bustard

Course: Dinner

Cuisine: Mexican

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