Makes 4 bowls
For this recipe, you’ll need the slow-cooker pork that you make ahead of time.
1 tablespoon plus 2 teaspoons olive oil, divided
2 cups cooked brown rice or other cooked grain
⅔ cup sliced roasted bell peppers, coarsely chopped
1 teaspoon of your favorite hot sauce
2 teaspoons unseasoned rice vinegar
2 cups shredded slow-cooker pork
1 small heart of romaine, shredded
1 medium, ripe avocado chunks
¾ cup corn kernels
2 medium tomatoes, cored and coarsely chopped
4 ounces shredded reduced fat sharp cheddar cheese
¼ cup cilantro leaves, coarsely chopped
8 Tablespoons pumpkin seeds
Salsa to serve
Heat 1 tablespoon olive oil in a large saucepan or skillet over medium heat. Add the rice, bell peppers, hot sauce, and rice vinegar. Cook, stirring, until the rice is heated through, about 2 to 3 minutes minutes. Divide the rice among four serving bowls.
Microwave the pork to heat it. Or, in the same pan, heat the remaining 2 teaspoons of olive oil over medium heat. Add the pork and cook, stirring often, just until the pork is heated through, about 2 minutes.
Top each rice bowl with equal amounts of pork, then romaine, avocado, corn, tomato, cheddar, cilantro, and pumpkin seeds.