Leek & Poblano Burrito Bowls with Crispy Carnitas

This burrito bowl is a weeknight-friendly spin inspired by Love & Lemons. One of my favorite parts is the leek and poblano pepper mixture, so whenever I remember to buy them, I like to work them into our burrito bowls.

Love & Lemons’ green chile cashew cream is also delicious (highly recommend—grab the recipe on their blog), but if you don’t have time to soak cashews—or just want to keep things extra simple—you can swap in a store-bought sauce like Trader Joe’s jalapeño sauce or guacasalsa instead.

Either way, this is an easy meal-prep-friendly bowl that you can customize with your favorite protein or toppings.

Leek & Poblano Burrito Bowls with Crispy Carnitas

Inspired by Love & Lemons

INGREDIENTS:

• 2 leeks, white and light green parts, thinly sliced

• 2–3 poblano peppers, seeded and thinly sliced

• 1 garlic clove, minced

• ½ tsp dried oregano

• Lime juice, to taste

• 1 cup cooked white rice

• Pre-cooked carnitas*

• 1 can black beans, drained and rinsed

• Shredded green cabbage

• Green sauce of choice

DIRECTIONS:

1. In a medium skillet, heat 1 teaspoon olive oil over medium heat.

2. Add the sliced leeks and poblanos and cook until tender and silky, stirring occasionally, about 7–10 minutes. Season well with salt and pepper.

3. Stir in the garlic and oregano and cook just until fragrant, about 1 minute.

4. Finish with a squeeze of lime juice, then remove from heat.

5. Build your bowls with rice, black beans, cabbage, carnitas, and the leek-poblano mixture. Drizzle with your favorite green sauce (or Love & Lemons’ cashew cream).

*For crispy, restaurant-style carnitas: prepare according to package directions. Shred, spread on a parchment-lined baking sheet, then broil on low for 5–8 minutes until the edges are browned and crisp.