This Leftover Pork and Quinoa Burrito Bowl is an easy and super tasty way to use up your leftovers from a roast. I was going to wait and post this after the holidays, but we just had these for dinner last night, and the family inhaled them! So, I if you’re planning on making a pork roast sometime soon, you can make these burrito bowls the next time around and skip the fast food!
Even though we’re surrounded by goodies right now, I’ve been trying to make meals that are as healthy as possible. That way, I don’t feel too bad when l hear the cookies calling my name, and I hear them whenever I’m in the kitchen, sigh!
We had lots of leftovers from the Crock-Pot pork roast I made the other day, so all I had to do was shred the meat, add a few other ingredients and reheat it. My kids love burritos, and I thought about making them, but since I prefer to eat the filling in a bowl, that’s what I did!
You can absolutely use rice to make burrito bowls, but I chose quinoa since the Hubs and the little guy have some strange aversion to rice. They’re not allergic or on a gluten-free diet or anything, but they just don’t like it. But we all like quinoa, so all’s well.
If you’ve never worked with quinoa before, it’s very easy to make, and it only takes about 15 minutes before it’s ready.
Then, you can top the meat with lettuce, tomatoes, cilantro, sour cream or whatever you want. The bowls go great with chips, guac and maybe a beer. Just saying!
Ingredients for Leftover Pork and Quinoa Burrito Bowl
- 2 cups shredded cooked pork
- 1 yellow bell pepper, seeded and diced
- 1 small yellow onion, peeled and diced
- 1 can of black beans, drained and rinsed
- 1 teaspoon chipotle pepper seasoning (or you can use taco seasoning)
- Salt and pepper, to taste
- 1 cup water
- 2 tablespoons olive oil
- Cooked quinoa (follow directions on box to make the amount you need)
That’s all there is to it! And you know, with the bright pops of red and green, this easy pork burrito bowl looks festive enough for the holidays!
You Might Also Like