Carnitas Burrito Bowl
CARNITAS BURRITO BOWL
FOOD AS MEDICINE:
This Carnitas Burrito Bowl uses our Slow Cooker Carnitas over a bed of leafy greens to add volume and nutrient density. Volumetrics is the principle of getting the most volume out of the least amount of calories. This concept can also be referred to as the energy density or caloric density of a food. When we break down foods into their macronutrients, we know that fat at 9 calories per gram is more than twice the energy density of proteins and carbohydrates at 4 calories per gram. Foods that are high in fiber and water tend to be the best option when applying volumetrics. Fresh fruits and vegetables, which are 80% to 90% water by weight, are the best choices. This approach has dual strength as water has an energy density (or caloric impact) of zero and the sensation of hunger is often confused with that of thirst, so it will rehydrate your body while providing satiety.
1/4 recipe Slow Cooker Carnitas (about 1 pound meat)
1 Tbsp avocado oil
1 onion, sliced
2-3 bell peppers, sliced
8 cups romaine or butter lettuce, chopped
1 avocado, quartered and sliced
1 cup pico de gallo
1 handful cilantro, chopped
1.5 Tbsp olive oil or avocado oil
lime wedges for serving
In a cast iron skillet, heat the avocado oil over medium heat. Add the sliced onions and cook, stirring occasionally, until translucent and beginning to cook down.
Once the onions are cooked down, add the sliced bell peppers and cook, stirring occasionally until softened, about 5 minutes. Once cooked, set aside.
In the same skillet, heat the carnitas until just heated through.
Place the lettuce in the bottom of a large bowl. Add the carnitas, then top with the sautéed onions and bell peppers. Top with the avocado slices, pico de gallo, cilantro, a drizzle of olive or avocado oil and a squeeze of lime.
Nutrition facts serving: 411 Calories, 27g Fat, 13g Carbohydrates, 24g Protein
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