The Bowl of Crazy
Prep time
Total time
Inspired by a dish at Blooming Beets Restaurant in Boulder, Colorado!
Dana: Real Food with Dana
Ingredients
For the bowl
- Oven roasted cauliflower rice
- Rainbow chard & carrot hash
- Roasted sweet potatoes
- Smoky Slow Cooker BBQ Pulled pork
For the Smoky aioli:
- 2 Tbsp homemade mayonnaise (or Primal Kitchen Foods)
- 1 Tbsp Tessemae’s Southwest Ranch dressing
- 1 tsphot sauce
- For serving: avocado slices
Directions
- Heads up! I highly recommend making all these things in advance so you can have them on hand to assemble the bowl super quickly. But you could totally put your pulled pork in the slow cooker in the morning, then roast the cauliflower rice and sweet potatoes, and make the chard hash when you’re ready to eat. Up to you!
- Use about a handful (seriously, a handful) of each ingredient per bowl. You can make a bunch of bowls at one time for the week too!
- Heat up all the components separately. While you’re doing so, make the aioli: combine 2 Tbsp mayonnaise, 1 Tbsp southwest ranch, and 1 tsp hot sauce, and stir until the ingredients are well incorporated. This will make a few servings so you can have leftovers!
- Once your ingredients are heated up and ready to go, it’s layering time! Start with the cauliflower rice, then the chard and carrot hash, then the sweet potatoes, and finally the pork. Top it all off with some avocado slices and the smoky aioli! Or, you know, in whatever order suits your fancy.
- Devour!
Notes
You can make this recipe for one, or you can make it for a crowd. It just depends how many leftovers you have!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/the-bowl-of-crazy/