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carnitas bowl with jalapeno and radish garnish, in a white bowl

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!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people


  • 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 tsp cumin
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  • various garnishes


  • Preheat oven to 400 degrees. Toss the sweet potatoes, and onions & peppers separately, in 1 tbsp 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.


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/


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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