Why is it that I always forget how crazy May can be? Is your May totally out of control? The end of school year always means lots of extra activities, plus, we’re in the middle of track & baseball season. It feels like we’re sprinting to the finish line, but the finish is finally in sight!! We just have a few more days left! Yay!!
With all of these activities, I’ve been hunting for some fast, easy, yet healthy, dinner recipes. The crockpot is definitely a must have during the last couple weeks of school. I recently found this amazing Crockpot Pork recipe with a sweet corn slaw from Half Baked Harvest. The recipe was originally for tacos, but I modified it to make a burrito bowl. It was so delicious that we ate it two night in a row!
Quiona is one of my favorite grains because it is so high in protein. Although my kids still prefer this (and any dish) with white rice, I think the nutty flavor of the quinoa adds a little something to the dish. Of course, if you prefer rice, you could certainly use it instead.
The real star of this dish is the delicious slaw! Sweet corn, red cabbage, and cilantro make a simple, but so delicious topping for this crockpot pork & quinoa bowl! The crunchy cabbage adds a much better texture than lettuce that is often used in burrito bowls. Topped with your favorite guacamole for burrito bowl perfection!
Crockpot Pork & Quinoa Bowl with Sweet Corn Slaw (adapted from Half Baked Harvest)
3 lb pork shoulder
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 (14 ounce) can low sodium chicken broth
1 -2 tablespoon taco seasoning
2-4 tablespoon Hot Mexican tomato sauce (look in the Mexican food aisle of your local grocery)
1 cup quinoa
Sweet Corn Slaw:
1 1/2 cups corn kernels (fresh or frozen)
2 cups shredded fresh red cabbage
1/3 cup chopped cilantro
1 teaspoon olive oil
2 teaspoons rice wine vinegar
Juice of one lime
salt & pepper
Guacamole (store bought or homemade)
Place pork and 8 ounces of chicken broth in crockpot. Sprinkle pork with garlic powder and cumin powder. Cook on low for 6-8 hours. After cooking, shred pork. Pour rest of chicken broth into crock pot. Add taco seasoning and hot Mexican tomato sauce; stir. Leave pork in crockpot, on warm, until ready to serve.
Cook quinoa according to package directions.
For the slaw: Bring a small pot of salted water to a boil. Add the corn (either frozen kernels or fresh ears) and cook until tender, about 2 to 3 minutes; drain. Combine corn, shredded cabbage and chopped cilantro in a medium bowl. Add oil, vinegar, and lime juice to bowl; stir. Salt and pepper to taste.
To assemble bowl, add 1/2 cup cooked quinoa to bowl. Top with pork, slaw and guacamole, if desired.