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Spiced Pork Burrito Bowls

Spiced Pork Burrito Bowls

with Guacamole & Mango-Bell Pepper Relish

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Get ready to relish this relish! Bell pepper and mango are sautéed with sugar until tender and jammy, then mixed with onion, lime juice, and olive oil for a tangy topper. The fruity garnish is perfectly paired with fluffy jasmine rice, Mexican-spiced pork, and creamy guacamole. Breezy burrito bowls with a tropical twist? Ahh… welcome to (weeknight) paradise.

Tags:Good Climate Score

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Jasmine Rice

1 unit

Bell Pepper

4 ounce

Mango

1 unit

Yellow Onion

1 unit

Lime

10 ounce

Ground Pork

1 tablespoon

Mexican Spice Blend

4 tablespoon

Guacamole

Not included in your delivery

2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories840 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber5 g
Protein25 g
Cholesterol95 mg
Sodium600 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Zester
Strainer
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

2

• While rice cooks, wash and dry produce. • Halve, core, and finely dice bell pepper. Drain mango, reserving juice. Halve, peel, and finely dice onion. Mince some of the diced onion until you have 2 TBSP (4 TBSP for 4 servings); set aside for step 5. Zest and quarter lime.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Add mango and cook, stirring occasionally, until lightly charred, 1-2 minutes more. • Add ¼ cup water and ½ tsp sugar (1 tsp for 4 servings); cook until liquid has reduced and mostly evaporated, 30 seconds. • Turn off heat; transfer mango mixture to a medium bowl. Wipe out pan.

4

• Heat a drizzle of oil in same pan over medium high-heat. Add diced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add pork*, Mexican Spice Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved mango juice and cook until thickened, 30 seconds. Remove from heat. Taste and season with salt and pepper.

5

• Add minced onion, juice from one lime (juice from 1½ limes for 4 servings; taste and add more if desired), and a large drizzle of olive oil to bowl with the mango mixture; stir to combine. Taste and season generously with salt and pepper.

6

• Fluff rice with a fork; stir in lime zest. Season with salt and pepper. • Divide rice between bowls. Top with pork, relish, and guacamole in separate sections. Serve.