Carnitas Bowl
The most delicious slow braised carnitas bowl, mixed with roasted sweet potatoes, peppers, onions, and black beans. A well balanced, filling meal for any day of the week!
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Servings: 4 people
Ingredients
- 4 cups slow braised carnitas see linked recipe
- 2 small sweet potatoes diced into 1' cubes
- 14.5 ounces canned black beans rinsed and drained
- ½ medium yellow onion thinly sliced
- 1 medium bell pepper sliced thin
- 2 teaspoon cumin
- 2 tablespoon extra virgin olive oil
- salt and pepper
- various garnishes
Instructions
- Preheat oven to 400 degrees. Toss the sweet potatoes, and onions & peppers separately, in 1 tablespoon each of olive oil and 1tsp each of the cumin. Add salt and pepper to taste. Place sweet potatoes on a baking sheet and onions & peppers on a separate baking sheet, and roast the sweet potatoes for approximately 20 minutes, till fork tender. Roast the peppers & onions for approximately 10 minutes. Set both aside
- While vegetables are roasting, warm the black beans and prepare condiments.
- Assemble 4 bowls by layering equal amounts of black beans, sweet potatoes, onions & peppers. Top with about 1 cup of warm carnitas, then garnish with your desired toppings.
Notes
Store leftovers in the fridge for 3-5 days, making sure to keep garnishes separated.
Here is the recipe for the Slow Braised Carnitas used in this recipe: https://www.howewelive.com/slow-braised-carnitas-tacos/
Nutrition
Calories: 667kcal | Carbohydrates: 76g | Protein: 38g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 1844mg | Potassium: 636mg | Fiber: 10g | Sugar: 39g | Vitamin A: 10521IU | Vitamin C: 48mg | Calcium: 186mg | Iron: 5mg
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