Made a boatload of pulled pork? Simple pulled pork burrito bowls is the way to go! Starting with a solid base and adding in heaps of veggies and flavor, pulled pork burrito bowls make an awesome customizable lunch or weeknight dinner.
Using certain ingredients and add-ins, this recipe is gluten free, paleo, and Whole30.
Interested in more than just the recipe?
Use these links to hop to the additional post below:
- How to craft a healthy pulled pork burrito bowl
- More topping and ingredient ideas
- Pulled pork recipes to use
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Simple and nourishing, these pulled pork burrito bowls make a great weeknight meal! Incorporate your favorite toppings to customize your meal.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups cooked rice or cauliflower rice
- 1 pound prepared pulled pork
- 1/2 cup fresh cubed pineapple
- 4 radishes, thinly sliced
- 1 lime, quartered
- 2 avocados
- Additional toppings, as desired
- Heat olive oil in a skillet over medium-high heat. Add the onion and bell pepper, sauteing for approximately 8-10 minutes or until vegetables have softened and browned somewhat.
- Prepare the bowls. Separate rice or cauliflower rice between 4 bowls. Add equal parts onion and bell pepper mixture, pulled pork, pineapple, radishes, and lime. Pit avocados and slice thin, then split between each burrito bowl.
- Add additional toppings as desired — see post for more ideas! Eat immediately or store in an airtight container in the fridge for up to 5 days.
Keywords: pulled pork, burrito bowl, burrito, gluten free, keto, whole30
How to craft a healthy pulled pork burrito bowl
Burrito bowls are essentially a meal in a bowl, so you want to take care to make sure you’re crafting a balanced and healthy bowl!
Otherwise, you could just load up on a bowl of only pulled pork. Not gonna judge. But that’s not exactly a burrito bowl.
When putting together a burrito bowl, you’ll want to start with a base. If you’ve ever been to Chipotle, just think about how they craft their bowls — rice and/or beans makes up the base. Here, I used white rice, but you can always swap it for cauliflower.
Don’t use TOO much of a base; otherwise, you’ll fill up before you even get to the good stuff. A cup, max, should be more than enough!
Then, add your meat. Of course, for this burrito bowl recipe, we’re using pulled pork. I’m totally leaving the pulled pork recipe up to you, but I do offer a list of suggested Chelsea Joy Eats recipes you can use! Again, don’t overload on the pork — 1/2 cup to 3/4 cup should do it.
Now we’ve got the fun part. The sides and toppings! This is where you get to really load up your burrito bowl.
Sauted onions and peppers are a MUST for me when putting together a burrito bowl. They bulk up the base without adding too much crunch.
Then, add in fresh veggies like fresh radishes, sliced avocado, and salsa, along with fresh herbs like chopped cilantro. Bonus points if you add in pineapple (which I definitely used in the recipe, but TOTALLY forgot in the photos. *facepalm*)
What to incorporate into pulled pork burrito bowls
Something I LOVE about “bowl” recipes — they are endlessly customizable. I’ve given you the basics for these simple pulled pork burrito bowls, but I HIGHLY encourage you to add, swap, and experiment to find your perfect bowl.
Here’s a few different ideas to get you started:
- Pineapple (grilled if possible!)
- Salsa verde
- Pico de gallo
- Sliced black olives
- Pickled jalapenos (less bite than fresh!)
- Quick-Pickled radishes
- Pickled red onions
- Taco sauce (I like Siete Foods taco sauce!)
- Black beans
- Cotija or feta cheese