Chipotle-Style Korean Burrito Bowls
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 4 servings
Ingredients
- 1 batch oven-roasted cauliflower rice
- 4 servings leftover ginger-garlic pulled pork
- 2 Tbsp coconut aminos
- 4 chopped scallions
- ½ cup (or more) kimchi
for garnish:
- sriracha
- chopped cilantro
- 1-2 lime wedges (each bowl)
- optional toppings: sesame seeds, shredded carrots, shredded lettuce, sliced avocado, fried egg. Go crazy.
Directions
- First, make sure you have some leftover pork on hand. If not, either grab another protein, or get to making that!
- Preheat the oven to 425, and make a batch of oven-roasted cauliflower rice (or use leftovers like me!).
- When the rice is almost done, pull out a skillet to heat up your pork. Put the pan over medium heat, and once it’s hot, add the pork. It will start to get crispy after about 3 minutes per side. Use a fork to flip the pieces over, and add in the 2 Tbsp coconut aminos to the pan. Remove the pork from the heat and set aside.
- Assemble the bowls: start with a base of cauliflower rice, then add the pork, and kimchi. throw some scallions, cilantro, and sriracha on top. Boom, done! Add some of the optional toppings if you like. And dig in!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chipotle-style-korean-burrito-bowls/