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Carnitas Burrito Bowl with Avocado Crema

Pieces of the slow-cooked, tender pork fried in their own fat are served over a bed of finely shredded green cabbage, crispy rice, pico de gallo and avocado crema.
Course Salad
Cuisine Mexican
Keyword avocado, burrito bowl, cabbage, carnitas, meat, pork, pork belly
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 500kcal

Ingredients

For the avocado crema:

  • 1 large Haas avocado, peeled and pitted
  • ½ cup sour cream or Greek yogurt
  • 2 tablespoons diced jalapeños
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt, as needed

For assembly:

  • 2 tablespoons canola oil
  • 1 cup day old cooked rice
  • 2 cups finely shredded green cabbage
  • 1 pound cooked carnitas
  • 1 (15-ounce) can pinto beans, rinsed and drained (or 1 cup stewed pinto beans), heated
  • 1 cup Pico de gallo
  • ¼ cup roughly chopped cilantro
  • Lime wedges, for serving

Instructions

For the avocado crema:

  • Add the avocado, sour cream and lime juice in a blender and puree until smooth. Season with salt then cover and refrigerate until ready to use. Can be made up to 1 day in advance.

For assembly:

  • Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes.
  • Divide cabbage among serving bowls.
  • Top with the crispy rice followed by a scoop of pinto beans, carnitas, add the pico de gallo and a drizzle of the avocado crema. Garnish with cilantro and a squeeze of lime.

Nutrition

Calories: 500kcal | Carbohydrates: 48g | Protein: 18g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1095mg | Potassium: 381mg | Fiber: 5g | Sugar: 25g | Vitamin A: 808IU | Vitamin C: 35mg | Calcium: 112mg | Iron: 2mg