In an effort to cut back on my weekly visits to Chipotle, I have taken menu planning a little more seriously lately. The crock pot has been an integral part of the plan. Pulled pork is one of the meals I can count on everyone eating, though not always the same version. Hannah prefers a sandwich, while Jon likes to eat the pulled pork in soft taco form.
When I got home late from work on Wednesday evening, I didn’t have time to cook brown rice for a bowl with pulled pork and veggies. I silently cursed myself for not thinking about it earlier in the day, but then moved on to what I could use in place of the rice. I found a lone sweet potato in my pantry, so I chopped it up and sautéed it in a bit of olive oil.
Once the diced sweet potato was cooked to my liking, I removed it and added some raw spinach with another dash of olive oil and sautéed until wilted. I added the sweet potato and pulled pork to the pan, seasoned lightly with sea salt and pepper and cooked until warmed through.
The only thing missing was goat cheese!
Pulled Pork Bowl (single serving)
- 1 sweet potato, diced
- 2-3 handfuls raw spinach
- 3-4 oz. pulled pork
- Sea salt & pepper
- Goat cheese crumbles
- Saute sweet potato in olive oil until cooked.
- Remove from pan and sauté spinach in small amount of olive oil.
- Add pork and sweet potato back into pan. Lightly season with sea salt & pepper.
- Pour into bowl or plate, top with goat cheese.
Best thing about this dish is all of the ingredients are naturally gluten-free.