Go Back
+ servings
Leftover Carnitas Latin Potato Power Bowl | Kita Roberts GirlCarnivore.com

Latin Potato Power Bowl

Course Breakfast
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 362kcal


  • 1 ear of corn husk and silk removed
  • 6 tbs Olive Oil divided
  • 4 Russet Potatoes cut into wedges
  • 1 teaspoon Cumin
  • salt and pepper
  • 1 cup cooked roasted pork chopped or shredded
  • 1 plantain peeled and sliced into ¼" pieces
  • 2 cup Arugula
  • ¼ cup cherry tomatoes diced
  • ¼ red onion chopped
  • ½ cup black beans
  • Guacamole & Salsa Verde for serving


  • 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.
  • 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 potato wedges 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.


Calories: 362kcal | Carbohydrates: 42g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 34mg | Potassium: 1031mg | Fiber: 4g | Sugar: 7g | Vitamin A: 559IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg