Pulled Pork Rainbow Bowl

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If you haven’t heard of rainbow bowls let us introduce you – they’re a healthy and colourful complete meal in a bowl loaded with fresh vegetables, proteins and grains. We added leftover pulled pork to ours.

Prep time: 15 mins

Cook time: 15 mins

Serves: 4

Cooking Skill: Easy

Ingredients

400g prepared pulled pork (we used our slow cooker pulled pork chilli con carne recipe)
75g baby spinach leaves, rinsed
1 whole avocado, peeled, stoned and sliced
2 x 250g wholegrain microwave rice pouches
75g cherry tomatoes, quartered
1 x 170g can sweetcorn, in water, drained
½ small red onion, peeled and finely sliced
1 x 250g pack cooked beetroot in natural juices, roughly chopped (optional)
½ lemon, juiced

Method

Step 1

Reheat the pulled pork until piping hot throughout.

Step 2

Meanwhile, cook the rice according to the packet instructions.

Step 3

Divide the pork between 4 serving bowls, then add the rice and the remaining  ingredients except the lemon juice, to fill the bowl.

Step 4

Season if required, squeeze over the lemon juice and serve immediately.

Tips and Serving Suggestions

This recipe works well with any leftover pulled pork, however we’ve used our Slow Cooker Pulled Pork Chilli Con Carne recipe.

You can replace the salad ingredients with other options your household enjoys.

 

Each serving provides

Based on shoulder
Energy

2059kj

490kcal

25%

Fat

14.8g

21%

Saturates

3.4g

17%

Sugars

11.5g

13%

Salt

0.88g

15%

% of an adult's Reference intake
Typical energy values per 100g: 499kJ, 119kcal, 3.6g fat, 0.8g saturates
Each serving provides: 29.4g Protein, 59.8g Carbohydrate, 13.7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Reheat the pulled pork until piping hot throughout.

Step 2

Meanwhile, cook the rice according to the packet instructions.

Step 3

Divide the pork between 4 serving bowls, then add the rice and the remaining  ingredients except the lemon juice, to fill the bowl.

Step 4

Season if required, squeeze over the lemon juice and serve immediately.

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Pulled Pork Rainbow Bowl

Pulled pork chilli con carne buddha bowl served in a black bowl with fork in

Ingredients

  • 400g prepared pulled pork (we used our slow cooker pulled pork chilli con carne recipe)
  • 75g baby spinach leaves, rinsed
  • 1 whole avocado, peeled, stoned and sliced
  • 2 x 250g wholegrain microwave rice pouches
  • 75g cherry tomatoes, quartered
  • 1 x 170g can sweetcorn, in water, drained
  • ½ small red onion, peeled and finely sliced
  • 1 x 250g pack cooked beetroot in natural juices, roughly chopped (optional)
  • ½ lemon, juiced

Tips and Serving Suggestions

This recipe works well with any leftover pulled pork, however we’ve used our Slow Cooker Pulled Pork Chilli Con Carne recipe. You can replace the salad ingredients with other options your household enjoys.  













Each serving provides

Based on shoulder
Energy

2059kj

490kcal

25%

Fat

14.8g

21%

Saturates

3.4g

17%

Sugars

11.5g

13%

Salt

0.88g

15%

% of an adult's Reference intake
Typical energy values per 100g: 499kJ,119kcal,3.6g fat,0.8g saturates
Each serving provides: 29.4g Protein,59.8g Carbohydrate,13.7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Reheat the pulled pork until piping hot throughout.

Step 2

Meanwhile, cook the rice according to the packet instructions.

Step 3

Divide the pork between 4 serving bowls, then add the rice and the remaining  ingredients except the lemon juice, to fill the bowl.

Step 4

Season if required, squeeze over the lemon juice and serve immediately.

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