Servings: 3 · Prep Time: 10 mins · Cooking Time: 30 mins
Total Time: 40 mins
Burrito bowls are becoming a popular dish and we thought that it would be a good idea to make a Primal-friendly one. This smokey pork Mexican burrito bowl is packed with the most delicious flavours and it works wonders with the burrito salad. The idea of the burrito bowl is that it's an emptied burrito. Basically no tortilla! Takeaway burrito bowls are packed with CARBS and bad fats; however, we've simply ditched these by using cauliflower rice and lean cut pork. This recipe isn't complicated at all. All it requires are a few ingredients, two essential spices - cumin seeds and smoked paprika - and roughly 40 minutes of your time. The best part about this dish is the smokey sauce that the pork cooks in. It's absolutely delicious and the flavour really compliments the rest of the salad. Pair your bowl with a fresh dollop of homemade guacamole (that only requires three ingredients) and you've got yourself a flavoursome Primal dish that's perfect for the whole family.
- Pork (500g, diced)
- Cumin seeds (2 tsp)
- Smoked paprika (2 tsp)
- Salt (1 pinch)
- Black pepper (1 pinch)
- Garlic cloves (3, chopped)
- Onion (1, medium)
- Red chillies (2, sliced)
- Green pepper (1 large, sliced)
- Black beans (1 can, drained)
- Chopped tomatoes (1 can, drained)
- Apple cider vinegar (1 tbsp)
- Tomato puree (1 tsp)
- Cauliflower (2 medium heads, grated into rice)
- Fermented red cabbage (3 tbsp)
- Cherry tomatoes (15, sliced)
- Avocado (3 large, mashed)
- Lemon juice (3 tbsp)
- Black pepper (3 tsp)
- Limes (2, sliced into wedges)
- Mixed green salad leaves (3 cups, washed)
- Parsley (3 tsp)
Begin by heating a large pan with oil. Add the pork to the pan and cook on medium
heat until brown on all sides.
Add the cumin seeds, smoked paprika, salt, pepper, garlic, onion, red chilli and green
pepper to the pan and cook for a few more minutes.
Add the chopped tomatoes, apple cider vinegar and drained black beans and mix
everything together. Bring to the boil and then simmer for 30 minutes, adding
the tomato pur�e halfway through before stirring and leaving to simmer for the
remaining 15 minutes.
While your pork is cooking prepare your burrito bowl.
Evenly split the burrito bowl ingredients and add the cauliflower rice, cabbage,
mixed salad and spinach and chopped tomatoes to sections of separate bowls.
Leave space for the pork. E.g. three cups of spinach would be one cup per bowl.
Prepare the guacamole by adding a tbsp of lemon and pepper to the mashed
avocado and mixing together. Set aside.
Once the pork has cooked completely and you have a thick sauce texture, add a
portion to each bowl. Top the bowls with a tbsp of guacamole, a wedge of lime and
sprinkle with parsley and more pepper (if you wish). Serve up and enjoy!
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