So you may have realized by this point that I’m kiiiind of obsessed with putting things in bowls. Slash just throwing leftovers or meal prepped ingredient recipes (like cauliflower rice) together, adding some sauces/spices, and calling it a meal. This bowl is no different. It was the end of the week, I had random leftovers in the fridge from developing recipes and dinners, so I threw them all in a bowl and….it was GLORIOUS.
Two other things I’m totally in love with? Plantains. And pulled pork. Any time we go to my favorite cuban restaurant in town (oh heeey Cubano’s!), I MUST get the plantains every time. And usually Ropa Vieja. Ugh it’s just SO GOOD.
But let’s be honest, I can’t go there all the time. BUT I also don’t have an awesome recipe for ropa vieja…yet. Know what I do have? 2 killer recipes for pulled pork. Which I would pretty much put on anything and everything (savory). So at the end of the week when I’ve got a bunch of random leftovers floating around the fridge, I throw them in a bowl and call it a day. And isn’t it AWESOME/the best when the flavors just go together?? Delicious made easy. Just don’t try combining two totally different recipes together and hoping for the best. Some spices/sauces really just are not good together. Like if you tried combining my Sweet potato curry with Buffalo Chicken Dip? Hmmmm…probably not the best. But put those Sweet Potato Curry leftovers over cauliflower rice, brussels sprouts rice, and maybe some roasted veggies? WIN. Put that buffalo chicken dip over a leftover baked sweet potato and greens? WIN.
You get the picture. But don’t be afraid to try out seemingly weird combinations. That is, after all, how my Pesto Ranch Chicken Bowl and Chimichurri Chicken Wings with Ranch were born! Probably because ranch + anything and everything is good. Actually, I wonder if it would be good with this bowl…..BRB will report back. Deliciousness is calling.
- 2 servings leftover pulled pork (recipe here!)*
- 1 medium brown plantain
- 1 Tbsp coconut oil
- 2 servings leftover cauliflower rice
- 2 handfuls lettuce greens (arugula, spinach, or mixed greens)
- ½ - 1 avocado (depending on how much you want!)
- mango salsa (I used store bought: you could also substitute diced mango and red pepper!)
- Small pinch of sea salt
- Chopped cilantro, for serving
- Juice of ½ orange, for serving
- First, make the plantains. Heat up the coconut oil in a medium sized skillet until hot (about 2 minutes). Meanwhile, peel and slice the plantains into about ½-inch pieces. Add the plantains to the hot skillet in a single layer. You can do this without burning yourself by sliding them down the side of the pan, them moving them over with a fork or spatula.
- Cook for about 2 minutes on each side, until lightly browned. Watch them closely so they don’t burn! Carefully flip with a small metal spatula or fork, and sprinkle with cinnamon and sea salt. Turn the heat to medium-low, and let them go for about another minute on each side if they’re not cooked all the way through. Remove from the pan and sprinkle with a pinch of sea salt.
- Use the same skillet to crisp up your leftover pork! You won’t need to add any additional cooking fat this time - there should be enough from the pork shoulder. This should take about 5 minutes. Stir often, breaking up larger pieces with a fork.
- With about 2 minutes left, add the cauliflower rice to the skillet and stir until it’s warmed through.
- Now, assemble the bowls! Start with some greens as your base, then add the pulled pork and cauliflower rice mixture, the plantains, and top with mango salsa, sliced avocado, and chopped cilantro. If desired, squeeze some juice from an orange over top!
Oh, you love things in bowls too? I knew we’d be friends. check these out!