Carnitas Burrito Bowls
- Number of Servings: 4
Ingredients
.5 fl oz Orange Juice 3 tsp Cumin seed 1 dash Salt 2 oz Green Chiles (Whole) 1 cup Sweet Corn, Fresh 7 tbsp Lime Juice, juice of 1 lime .5 tbsp Apple Cider Vinegar, Bragg's Organic 2 tbsp Parsley .33 cup, chopped Onions, raw .33 cup, crumbled Feta Cheese 2.5 tsp Paprika 2 tsp Pepper, black 1 cup Beans, black 0.5 cup, shredded Romaine Lettuce (salad) 2 cup Brown Rice, medium grain 4 cup (8 fl oz) Water, tap 1 fruit (2" dia) Limes .5 cup Parsley 4 tsp Garlic 16 oz Beef Bottom Round Roast (rump roast)
For the Carnitas:
Place pork loin and minced garlic into your crock-pot and turn to high. Cook for 2-4 hours. Or turn to low and slow cook for 6-8 hours (for more tender pork!). Remove pork loin and shred with 2 forks. Place shredded pork into a large bowl and add in 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:
In a medium sized pot, on medium/high heat, bring 2 cups of brown rice and 4 cups of water to a rolling boil. Then, reduce heat to low and cover for about 35 minutes or until all of the water is evaporated.
Transfer brown rice to a medium sized bowl and let cool in the fridge for about 30 minutes.
Once the rice has cooled a little bit, cut a lime in half and squeeze lime juice onto rice. Do this with both sides of the lime and mix.
Then, chop fresh cilantro. Add about ½ cup of chopped cilantro to your rice. (I just grabbed a handful and that worked perfectly.)
Next, add in 1 teaspoon of minced garlic and 1 teaspoon of sea salt and MIX.
Serve warm.
To Assemble Bowls:
Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add ¼ of the meat (4 oz.), about ¾ cups cilantro lime brown rice, ½ cup street corn, and ¼ cup black beans.
Serve with fresh lime and more cojita!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LATTE_DE.
Place pork loin and minced garlic into your crock-pot and turn to high. Cook for 2-4 hours. Or turn to low and slow cook for 6-8 hours (for more tender pork!). Remove pork loin and shred with 2 forks. Place shredded pork into a large bowl and add in 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:
In a medium sized pot, on medium/high heat, bring 2 cups of brown rice and 4 cups of water to a rolling boil. Then, reduce heat to low and cover for about 35 minutes or until all of the water is evaporated.
Transfer brown rice to a medium sized bowl and let cool in the fridge for about 30 minutes.
Once the rice has cooled a little bit, cut a lime in half and squeeze lime juice onto rice. Do this with both sides of the lime and mix.
Then, chop fresh cilantro. Add about ½ cup of chopped cilantro to your rice. (I just grabbed a handful and that worked perfectly.)
Next, add in 1 teaspoon of minced garlic and 1 teaspoon of sea salt and MIX.
Serve warm.
To Assemble Bowls:
Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add ¼ of the meat (4 oz.), about ¾ cups cilantro lime brown rice, ½ cup street corn, and ¼ cup black beans.
Serve with fresh lime and more cojita!
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LATTE_DE.
Nutritional Info Amount Per Serving
- Calories: 475.8
- Total Fat: 15.9 g
- Cholesterol: 66.0 mg
- Sodium: 497.3 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 8.7 g
- Protein: 32.5 g
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