This is a satisfying bowl, with layers and layers of flavors. Don’t skip the cilantro-lime cauliflower rice: it adds wonderful brightness to the dish. NOTE: one pound of store-bought carnitas yields about 13 ounces of meat; plan accordingly.
Carnitas Bowls
Serves 4 // 891 calories, 57g fat, 61g protein, 7g net carbs
2 recipes Cilantro-Lime Cauliflower Rice
4 cups romaine lettuce, chopped
2 packages (15 oz. ea.) pork carnitas (Costco or Kroger’s)
1 large red pepper, cut into thin slices
1 cup chopped green onion
2 small avocados, sliced
1 cup organic sour cream
8 ounces crumbled feta, or shredded mozzarella or Monterey jack
Chipotle hot sauce, to taste
Prep the vegetables. Sauté the red pepper strips. Heat the carnitas.
In four big bowls, layer ingredients in the following order—
Rice (1 C. ea.)
Lettuce (1 C. ea.)
Warm carnitas (6 oz. ea.)
Sautéed red peppers
Top with—
Shredded cheese (1/2 C. ea.)
Green onions
Avocado slices (1/2 avocado ea.)
Sour cream (1/4 C. ea.)
Chipotle hot sauce, to taste