Leftover Carnitas Latin Potato Power Bowl
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Crispy pork carnitas. Zesty Salsa verde. Grilled Corn and Cumin dusted potato wedges? Oh yeah, this Latin Potato Power Bowl is everything your taste buds are calling for!
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I grabbed a small back of potatoes and set out to make the most of the health kick, providing a balanced meal, with texture and big bold flavors.
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Ingredients
- Corn
- Olive Oil
- Russet Potatoes
- Cumin
- Roasted pork
- Plantain
- Arugula
- Cherry tomatoes
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INSTRUCTIONS
Brush the corn with 1 tbs olive oil and grill the over high heat 10-15 minutes, until golden with a few char marks on all side.
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Line a baking sheet with foil.
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In a large bowl, toss the potato wedges with the olive oil, cumin, salt and pepper.
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Spread 2 tbs of olive oil on the prepared baking sheet and allot it to heat in the oven for 5-7 minutes, until just smoking.
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Carefully, arrange potato wedges on the baking sheet in a single layer.
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Toss the pork in 1 tbs oil and arrange in a flat layer on the sheet.
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Place on the bottom rack in the oven and cook until crispy, flipping once halfway through cook time.
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