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!
This post was created for the Idaho Potato Council because we all believe bowls aren’t just about blended pastel fruits. As always, thoughts expressed and opinions are my own. Cept for the blended fruit part. That’s just gross.
Ok, ok, enough already. We get it. Your pastel colored bowl of yogurt loaded with expensive chia seeds, nuts, and exotic fruits imported and swiftly mislabeled from the bins of Whole Foods is the new thing. Power bowls, loaded with enough sugar crap that looks natural has you feeling like a 8 AM rock star. And there are benefits for those doing it right, no doubt.
But for those of us who aren’t that into berry chai madness with a dash of cinnamon and date sugar, theres the savory staples. So, I took on the Power Bowl challenge, filling my plate with nothing but clean eats, and twisting the bowl trend to my needs. The kind that get your mouth watering and don’t have to be sipped through a straw.
I grabbed a small back of potatoes and set out to make the most of the health kick, proving that a balanced meal, with texture and big bold flavors. Use up leftover pork carnitas, or make a fresh batch from my favorite carnitas recipe, pile it atop delicious oven baked wedges, along with every single topping you have on hand – from guac to charred corn, fresh tomatoes to black beans. There’s really no flavor that’s wrong in this hearty power bowl. Better yet, no blender required.
Take your star fruit smoothie and shove it. This bowl is what I’m craving.
See the other 3 bowls in this Idaho Potato Council inspired Power Bowl challenge!
- 1 ear of corn husk and silk removed
- 6 tbs Olive Oil divided
- 4 Russet Potatoes cut into wedges
- 1 teas Cumin
- salt and pepper
- 1 cup cooked roasted pork chopped or shredded
- 1 plantain peeled and sliced into 1/4" pieces
- 2 cup Arugula
- 1/4 cup cherry tomatoes diced
- 1/4 red onion chopped
- 1/2 cup black beans
- Guacamole & Salsa Verde for serving
Brush the corn with 1 tbs olive oil and grill the corn over high heat 10-15 minutes, until golden with a few char marks on all side.
Preheat the oven to 425 F. Line a baking sheet with foil. In a large bowl, toss the potato wedges with the olive oil, cumin, salt and pepper. 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. Carefully, arrange on the baking sheet in a single layer. Bake for 25-30 minutes, flipping once, halfway through cook time.
Meanwhile, line an additional baking sheet with foil. Toss the pork in 1 tbs oil and arrange in a flat layer on the sheet. Place on the bottom rack in the oven and cook until crispy, flipping once halfway through cook time.
In a skillet over medium-high heat, heat the remaining 2 tbs olive oil. Place the sliced plantains in the oil and cook 5 minutes. Flip and cook another 5 minutes. Remove and place over a paper towel to drain. Place each slice back in the oil for another 5-8 minutes, flipping once more. Remove from skillet and place over a fresh paper towel. Season with salt.
Arrange the wedges in the bowl with the arugula. Remover the corn from the cob and divide into each bowl. Add the cherry tomatoes, red onion, black beans, crispy carnita pork, and fried plantains to each bowl. Serve with salsa verde and fresh guacamole on the side to mix in.