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Leftover Carnitas Latin Potato Power Bowl | Kita Roberts GirlCarnivore.com
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Latin Potato Power Bowl

Course Breakfast
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 1189kcal

Ingredients

  • 1 ear of corn husk and silk removed
  • 6 tbs Olive Oil divided
  • 4 Russet Potatoes cut into wedges
  • 1 tsp 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

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.
  • 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.

Nutrition

Calories: 1189kcal | Carbohydrates: 63g | Protein: 131g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 345mg | Sodium: 290mg | Potassium: 3377mg | Fiber: 6g | Sugar: 10g | Vitamin A: 830IU | Vitamin C: 26.1mg | Calcium: 82mg | Iron: 6.3mg