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    Home » Recipes » Salads

    PULLED PORK RICE BOWL

    9 January 2023 by alicia gonzalez tome Leave a Comment

    Jump to Recipe·Print Recipe

    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.

    Pulled pork rice bowl viewed from top

    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.

    Jump to:
    • Ingredients
    • How to make this pulled pork rice bowl
    • Substitutions & variations
    • Equipment
    • Storage
    • Top tip to make the best pulled pork rice bowl!
    • PULLED PORK RICE BOWL
    • See what other people think about this recipe!

    Ingredients

    Ingredients on bowls on benchtop
    • 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.

    Bake the sweet potatoes cut in cubes

    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.

    Pulled pork rice bowl

    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
    Pulled pork rice bowl

    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.

    Print
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    Pulled pork rice bowl square image

    PULLED PORK RICE BOWL

    • Author: alicia gonzalez tome
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 2 servings 1x
    • Category: Main course
    • Cuisine: Australian
    • Diet: Gluten Free
    Pin Recipe
    Print Recipe

    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

    Scale

    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

    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 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

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

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