Pulled pork meal prep bowls are full of summery flavors: spicy Instant Pot pulled pork, roasted sweet potatoes, corn and fresh tomatoes! Gluten-free, paleo, and perfect for lunches.
Pulled pork is the kind of recipe that makes a big batch, so it's always good to have a plan to use up the leftovers. I've shared a pulled pork meal prep plan (with shopping list) on the blog before, but these pulled pork meal prep bowls are another great option!
While I tend to stay away from leaner pork cuts like pork tenderloin when it comes to meal prep, pulled pork is absolutely perfect, because it won't dry out (especially in a sauce).
Plus, the sauce from pulled pork acts to provide flavor to the other ingredients in these bowls. I think you're going to love them!
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Reasons you'll ♡ this recipe
- it has big, bold flavors: spicy, sweet, savory, and tangy.
- it's loaded with veggies: sweet potato, corn, tomatoes & jalapenos
- it's such a great way to use up leftover pulled pork!
- pulled pork- to make this recipe, you'll need 2 cups of pulled pork. Check out my Instant Pot pulled pork and my slow cooker pulled pork! You can use your own recipe, though this recipe works best with a 'saucy' pulled pork, rather than something more naked like carnitas.
- sweet potatoes- you'll need 5-6 cups of cubed sweet potato, which is either one large sweet potato, or 2-3 medium ones.
- corn- this recipe works best with fresh corn versus canned or frozen; use your favorite method to cook your corn on the cob- mine is in the Instant Pot!
- tomatoes- I don't normally recommend using tomatoes in meal prep recipes as they get juicy and soft, but this texture is actually perfect for this recipe.
Step by step directions
2. Cook corn & sweet potatoes- You'll want 1 cup corn kernels, which is around 2 ears of corn. Cook them in the Instant Pot or in a pot of boiling water on the stove.
For the sweet potatoes, toss in olive oil, then spread out on a sheet pan. Season with salt & pepper. Roast at 425°F for 25 minutes, stirring them up halfway through.
3. Assemble bowls- To 2 cup meal prep containers, add ½ cup pulled pork with some sauce, ¼ of the batch of sweet potatoes, ¼ cup of corn and ¼ of the tomatoes.
4. Store- Refrigerate for up to 4 days.
5. Serve- Reheat in the microwave until steaming hot, mix everything up, and enjoy!
Other ingredients you could add
- shredded cabbage or slaw
- shredded carrots
- chopped bell peppers
- tortilla chips
- cauliflower rice
- avocado (to serve)
- greek yogurt or sour cream (to serve)
The recipe only uses a portion of the full batch of pulled pork and makes 4 portions. You could get 8-12 servings if you used the full batch; to do this, you'll need to 2-3x the sweet potatoes, corn and tomatoes.
Raw tomatoes and roasted sweet potatoes do not freeze well. The pulled pork freeze/thaws great, though! Place in an air tight container and freeze for up to 3 months.
You can serve it as is (bowl-style), or in a tortilla. You can top with avocado, salsa, sour cream, tortilla chips, cilantro, or your favorite Mexican-inspired toppings.
More meal prep bowls
- Egg Roll in a Bowl
- Honey Sesame Chicken Meal Prep Bowls
- Turkey Taco Lunch Bowls
- Cold Sesame Noodle Bowls
More ways to use up pulled pork
Clean Eating Instant Pot Pulled Pork (*see note)
- 13.5 oz can of tomato sauce 398 mL
- 1 tablespoon chili powder mild
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chipotle chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup apple cider vinegar
- ⅓ cup maple syrup
- 2-3 lbs pork shoulder boneless recommended; see note 1
Pulled Pork Meal Prep Bowls
- 1 large sweet potato 5-6 cups cut into ¾ inch cubes
- 1 tabespoon olive oil
- salt & pepper
- 2 ears corn 1 cup kernels
- 1 ½ cups cherry tomatoes halved
- 1 jalapeno seeded & chopped
- Assemble- In the stainless steel insert of an Instant Pot, stir together all ingredients except the pork shoulder. Add the pork shoulder, flip it over to coat in the sauce.
- Cook- Put the lid on the Instant Put, set the valve to 'sealed' and set to high pressure for 90 minutes. When the 90 minutes is up, release pressure immediately, or allow to naturally release for 10-20 minutes.
- Shred- Remove the pork shoulder from the pot, shred with a couple of forks or an electric hand mixer, and place back in the Instant Pot.
Corn & sweet potatoes
- Sweet Potatoes- Heat oven to 425°F. Toss the sweet potato cubes with olive oil, salt & pepper and arrange on a baking sheet. Bake for 25 minutes, flipping halfway through.
- Corn- Cook them in the Instant Pot (2 minutes with quick pressure release) or in a pot of boiling water on the stove (boil for 10 minutes). Cool, then slice the kernels off the cob.
- Assemble- in four 2 cup meal prep containers, add:* ½ cup pulled pork with some sauce* ¼ of the batch of sweet potatoes* ¼ cup of corn*¼ of the tomatoes
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