Carnitas Burrito Bowl with Cilantro Lime Rice Recipe
Who doesn’t love a good carnitas burrito bowl?
I’ve made burrito bowls for meal prep many many times. I love making them because you can make them to suit anybody’s taste and you can skip the tortilla to save some calories! My husband and I often don’t eat exactly the same things because he can eat more calories than I can. When I make our burrito bowls I usually make 6 for him and 6 for me, his has 1 cup of rice and I get 1/2 cup. The veggies are often the same but he will get a larger portion of meat than me. It’s nice having lots of components to build our burrito bowls so it’s easy to tweak the calories to suit both of us. The best part about making burrito bowls is that I usually have half of the ingredients already in my pantry! We always have rice, corn, and beans and we try to keep a pack of pork shoulder from Costco in the freezer.
Stock your pantry
The best part about making burrito bowls is that I usually have half of the ingredients already in my pantry! It’s important to try to keep my pantry and freezer stocked with common items. I always have pasta, rice, quinoa, canned tomatoes, tomato sauce, corn, beans, dried spices, seasonings, chicken and beef broth. In the freezer, I keep chicken breasts and thighs, pork shoulder and a beef roast. Usually, when it’s time to plan out my meal prep I just have to pick up veggies. For this recipe specifically, rice, corn, and pork shoulder were already at my disposal so, we only had to order the fresh vegetables, salsa, and greek yogurt!
Burrito bowls are definitely a kid-friendly family favorite in this house. We always have a bit left over after building the burrito bowls that the kids get to enjoy too! If I double the recipe all four of us eat it all week! My kids can’t get enough of the pork and the cilantro lime rice. It’s the best thing ever when we’re all sitting around the table and the kids are sitting quietly, just shoveling food into their mouths. Victory!
Let me know how it goes, did you make any substitutions?
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Burrito Bowl Recipe
- 1 pork shoulder
- 4 cloves garlic peeled, whole
- 1/4 cup lime juice
- 2 tsp cumin
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic salt
Cilantro Lime Rice
- 3 cups white rice dry
- 2 tbsp lime juice
- 1/2 tsp salt
- 2 tbsp cilantro fresh, chopped
Fajita-style peppers and onions
- 1 tbsp vegetable oil
- 2 cloves garlic crushed
- 1 red onion sliced
- 2 red pepper sliced
- 2 green pepper sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp taco seasoning
- 1 can black OR pinto beans
- 1 can corn
- 1 bunch green onion sliced
- 1 head lettuce chopped
- 2 limes sliced into 10 pieces
- 1 greek yogurt plain
- 1 jar salsa
- preheat the oven at 425 F
- On a large cutting board, peirce the pork shoulder and insert the garlic cloves deep inside the pork shoulder, 4 times. Rub the lime juice all over the pork shoulder and then sprinkle the cumin, salt, pepper, and garlic slat all over all sides of the meat. Place the shoulder into a roasting pan and into the oven for 30 minutes. Lower the heat to 325 F and cover the roast with foil or a lid. Roast for another 2.5 hours or until the pork pulls apart with a fork. When done, allow to rest for 30 minutes. Pull with two forks and set aside to cool further.
- While the pork is cooking, prepare your rice, as per the directions on the package, but add the lime juice and salt to the water. When the rice is done add the cilantro and stir to combine. Set aside to cool.
- Next, in a large frying pan over medium high heat. Add vegetable oil, garlic and onions and cook, stirring often until fragrant about 1 minute. Add the peppers, salt, pepper, and taco seasoning and cook until the peppers colour becomes bright, about 4 minutes. Remove from heat and allow to cool.
- Arrange the 10 containers and portion the pork using your kitchen scale (I used 2 oz each with extra left over) portion out 1/2 cup of rice per container, 1/2 cup of the fajita-style peppers and onions, 1 tbsp of corn, 1 tbsp of beans, 2 tbsp of green onion, a slice of lime.
- Use 10 ziplock bags or small containers for 1 cup of lettuce and 2 tbsp of cilantro, add a piece of paper towel to keep moisture from making the lettuce wilt, if using a bag press out most of the air when sealing.
- Mix equal parts greek yogurt and salsa and portion into 10 dressing containers. I used 2 tbsp of each per serving.
- When serving, heat the main container and then add the greens, and the dressing and enjoy!
NUTRITION INFORMATIONYield: 10 Servings ( 2oz pork, 1/2 cup rice, 1/2 cup peppers and onions, 1 tbsp corn, 1 tbsp beans, 2 tbsp green onion, 1 cup lettuce)
- Amount Per Serving:
- Calories: 315
- Total Fat: 8.2g
- Saturated Fat: 4.1g
- Cholesterol: 40mg
- Sodium: 143.7mg
- Carbohydrates: 35.3g
- Fiber: 6g
- Sugar: 9g
- Protein: 19.6g