This pulled pork rice bowl is super nourishing, tasty and hearty! It is a great way to use your leftover pulled pork, and it's perfect for meal prep. Gluten-free & dairy-free.
I love cooking recipes like this pulled pork or this pulled BBQ beef brisket, that then allow me to make so many different dishes. Like leftover pulled pork tacos or this pulled pork rice bowl.
For more healthy bowls inspo, you might also want to check my green salad with chicken or my satay chicken buddha bowl.
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Ingredients
- White rice
- Sweet potatoes diced
- Purple cabbage thinly sliced
- Carrot grated
- Canned kidney beans drained
- Pulled pork
- Extra virgin olive oil (EVOO)
- Lime juice
- Lime wedges
- Salt
- Ground pepper
- Onion pickles
- Fresh coriander chopped
See recipe card for quantities.
How to make this pulled pork rice bowl
Since this healthy pulled pork rice bowl is my with leftover pulled pork, it is ready in no time!
1. Boil the rice as per packet instructions.
2. Roast the sweet potatoes: preheat the oven at 220 degree Celsius. Lay a baking tray with baking paper, and transfer the sweet potato cubes. Add a pinch of ground pepper and salt, and combine with the hands (optional to add a drizzle of olive oil too). Spread around the tray, and bake for 15-20 minutes until soft.
3. Prepare the coleslaw: in a large bowl, combine the cabbage, carrot, lime juice, drizzle of olive oil, ground pepper and a pinch of salt.
4. Mash the avo: put the avocado in a small bowl, and mash with a fork. Optional to add a pinch of salt and lime juice.
5. Prepare the pulled pork rice bowl: put the rice, kidney beans, coleslaw and sweet potatoes in a salad plate as per the photo. Each ingredient should take ¼ of the plate. Add the smashed avo and onion pickles between the rice and the beans. Add the pulled pork on top in the middle of the plate. Finish off with some coriander and lime wedges.
Substitutions & variations
- Leafy greens - like rocket, spinach or lettuce, instead of coleslaw.
- Other beans - like black beans or chickpeas, instead of kidney beans
- Potatoes - instead of sweet potatoes.
- Quinoa - instead of rice.
- Add sriracha mayo - combine 3 tablespoon mayo + 2 teaspoon sriracha. Save the leftover in the fridge.
Equipment
All you need to make this pulled pork rice bowl is...
- Knife and chopping board
- Grater
- Large mixing bowl
- Small bowl
- Small pot to boil the rice
- Oven and baking tray
Storage
Leftover ingredients? Happy days! Store in an airtight container in the fridge in individual containers if possible.
You could also use a large container to store them all together, but try not to mix them, as you might want to heat up the rice, pork or sweet potatoes.
Top tip to make the best pulled pork rice bowl!
Be generous with the amount of pulled pork!! For this rice bowl, I usually aim for around 150 grams per person.
PULLED PORK RICE BOWL
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main course
- Cuisine: Australian
- Diet: Gluten Free
Description
This pulled pork rice bowl is super nourishing, tasty and hearty! It is a great way to use your leftover pulled pork, and it's perfect for meal prep. Gluten-free & dairy-free.
Ingredients
¾ cup white rice
1 medium sweet potato diced
1 medium carrot peeled & grated
⅙ of purple cabbage thinly sliced
Juice of ¼ lime
Drizzle of olive oil
1 cup of kidney beans drained
300g pulled pork
½ avocado
Fresh coriander chopped
Salt
Ground pepper
Instructions
- Boil the rice as per packet instructions.
- Roast the sweet potatoes: preheat the oven at 220 degree Celsius. Lay a baking tray with baking paper, and transfer the sweet potato cubes. Add a pinch of ground pepper and salt, and combine with the hands (optional to add a drizzle of olive oil too). Spread around the tray, and bake for 15-20 minutes until soft.
- Prepare the coleslaw: in a large bowl, combine the cabbage, carrot, lime juice, drizzle of olive oil, ground pepper and a pinch of salt.
- Mash the avo: put the avocado in a small bowl, and mash with a fork. Optional to add a pinch of salt and lime juice.
- Prepare the pulled pork rice bowls in two plates: put the rice, kidney beans, coleslaw and sweet potatoes in a salad plate as per the photo. Each ingredient should take ¼ of the plate. Add the smashed avo and onion pickles between the rice and the beans. Add the pulled pork on top in the middle of the plate. Finish off with some coriander and lime wedges.
Notes
- Be generous with the amount of pulled pork!
- Save the leftover coleslaw in the fridge
- A bit of sriracha mayo is a great addition – combine 3 tablespoon mayo + 2 teaspoon sriracha. Save the leftover in the fridge.
Keywords: pulled pork rice bowl, healthy pulled pork rice bowl, pulled pork burrito bowl
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