Wednesday, September 24, 2014

Roasted Sweet Potato, Black Bean + Pulled Pork Bowls


My love for "bowl dinners" knows no bounds. They are colorful, healthy and full of so much flavor. All of which are stellar key details for weeknight eating, if you ask me! I've been re-mixing some of my favorite recipes and transforming them into bowl form. Can't stop, won't stop.

This recipe started as a roasted sweet potato and black bean chopped salad, then I pulled out my rock pot and cooked up my favorite pulled pork. Done and done! This recipe for Slow Cooker Beer Carnitas from How Sweet Eats is fantastic. You can never go wrong with a bottle of good beer and a solid combo of spices. While this pork is great for tacos, we often eat it plain or on top of a salad, like we have here! 

I have said it before and I will say it again, every time I use the crock pot, I'm reminded of how much I love this method of cooking! It's perfect for busy days and leaves minimal prep work when dinner time rolls around. Williams-Sonoma has a new slow cooker cookbook that I'm thinking of adding to my collection. As the weather gets cooler and Fall rolls in, slow cooker recipes are perfect. 



Roasted Sweet Potato, Black Bean + Pulled Pork Bowl

2-3 large sweet potatoes, cut into large chunks and roasted
1 can organic black beans, drained and rinsed well
2 ears of corn, cooked and cut off the cob
1/4 red onion, chopped
1 red bell pepper, chopped
1 Romaine heart, chopped
Fresh cilantro, chopped
Olive oil
Salt and pepper, to season
Lime wedges

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. 

In a bowl, toss sweet potato chunks in a Tablespoon of olive oil and season with pepper. Bake for 25- 30 minutes, or until slightly brown and crisped on the outside. 

To assemble your bowl, start with a bed of romaine. Add all vegetables and top with pulled pork. Garnish with fresh cilantro and serve with a lime wedge! 

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