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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. 

Prep Time 30 minutes
Slow Cooker: 6 hours
Servings 4

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Heat your corn and black beans on the stove or in the microwave.

  6. 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.

  7. 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