Mango Chipotle Pork Bowl
These hearty pork bowls have a sweet and spicy kick! Made with slow-cooked chipotle pork, fresh mango, black beans, corn, roasted sweet potatoes, and kale they are packed with fiber and protein to keep you full and satisfied.
Ingredients
Slow-Cooked Mango Chipotle Pork:
- 1 Lb Pork Tenderloin
- 1/2 Tsp Salt
- 1/8 Tsp Black Pepper
- 1 Mango, Peeled and Diced
- 2 Chipotle Peppers in Adobo Sauce
- 1 Shallot
- 1 Tbsp Rice Wine Vinegar
Roasted Sweet Potatoes:
- 1 Medium Sweet Potato (6 ounces)
- 1/4 Tsp Cumin
- 1/4 Tsp Paprika
- 1/4 Tsp Salt
- Coconut Oil Spray
Sautéed Kale:
- 10 Ounces Lacinato or Tuscan Kale 1 bag with salt and pepper, Shredded
- 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- Coconut Oil Spray
Additional Toppings:
- 3/4 Cup Trader Joe's Cuban Black Beans, Canned
- 3/4 Cup Trader Joe's Whole-Kernel Corn, Canned
- 1 Mango, Peeled and Diced
- 2/3 Avocado, Diced (8 tbsp)
- 1/2 cup Trader Joe's Garlic Chipotle Salsa (optional)
Instructions
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To make the mango salsa for the pork, use a food processor to dice the chipotle pepper and shallot. Add your diced mango and rice vinegar and pulse for a few seconds to mix throughout. Set aside.
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Set slow cooker on low for 6 hours. Put your pork tenderloin in the slow cooker then sprinkle 1/2 tsp salt and 1/8 tsp black pepper over top it. Next pour the mango salsa over top of the tenderloin and let cook. Once the six hours have elapsed, drain any extra liquid into a small cup or bowl and then shred the pork using two forks.
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Dice your sweet potato into 1 inch cubes and sprinkle with 1/4 tsp each of paprika, cumin, and salt. Place them on a baking sheet sprayed lighly with coconut oil. Heat the oven to 425 degrees Fahrenheit and cook for about 20 minutes.
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Meanwhile, heat a large skillet on the stove on medium heat. Spray lightly with coconut oil and add your shredded kale. Cook until soft, about 5-7 minutes.
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Heat your corn and black beans on the stove or in the microwave.
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Start assembling four Mango Chipotle Pork Bowls. Each should have 4-5 ounces of prepared pork, a fourth of the kale, 3 tbsp corn, 3 tbsp black beans, 2 tbsp of the avocado, and a fourth of the mango. If desired, top your bowls with the remaining juice from the crockpot or garlic chipotle salsa.
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Enjoy!
Notes
- If it's easier for you, you can also cook the sweet potatoes on the stovetop.
Nutrition Facts (Per Serving)
- Calories: 415
- Fat: 10g
- Carbs: 47g
- Sugar: 22g
- Protein: 36g
