Mexican Pork Bowl

These pork bowls take all the best bits from the classic burrito and also make fantastic leftovers for work the next day.

Recipe: Mexican Pork Bowl

Prep and cooking time: 30 mins

Serves: 4


  • 2 garlic cloves, finely diced or minced
  • 1 tsp ground cumin
  • 1⁄2 tsp chilli powder
  • 1 tsp dried oregano
  • 2 tsp ground paprika
  • 1 lime, zested and juiced
  • 500g pork loin steaks
  • 2 tbsp olive oil
  • 200g cherry tomatoes, halved
  • 1 x 400g tin black beans, rinsed and drained
  • 1 large handful fresh coriander, roughly chopped
  • 80g uncooked brown rice
  • 1 avocado, sliced


  1. Mix the garlic, cumin, chilli, oregano, 1 tsp of paprika, lime zest, and salt and pepper together.
  2. Cut the pork into thin strips and mix in the spice mix to fully coat.
  3. Heat 1 tbsp of the oil in a frying pan, over medium heat. Fry the tomatoes with the remaining 1 tsp of paprika for 2mins.
  4. Place the black beans, coriander, and lime juice in a large bowl, and add the fried tomatoes to the bowl. Mix well.
  5. Prepare the brown rice as per instructions.
  6. Heat the remaining 1 tbsp of oil in the same pan, over medium-high heat, and fry the pork strips (in batches if necessary) for 3-4mins, until evenly cooked through.
  7. Divide the brown rice, black bean mix, and pork between four bowls or plates. Top with the roughly chopped avocado and enjoy.

Second Nature Special Tip:

This recipe tastes great with other meats, such as chicken, beef and prawns, give it a go!

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