COOK WITH ME (in my chaotic kitchen): Irresistible Pork & Sweet Potato Rice Bowls скачать в хорошем качестве

COOK WITH ME (in my chaotic kitchen): Irresistible Pork & Sweet Potato Rice Bowls

These are crazy times in my kitchen, but I invite you to come Cook With Me, anyway. In this video, I share what's going on above, as we're getting a new roof on our house. It's noisy, it's smelly, and debris is falling down. But I manage to make some Irresistible Pork & Sweet Potato Rice Bowls. They're SO delicious and, as a bonus, they're nutritious, too. Read on for inspiration. To see a curated list of kitchen tools and utensils I recommend, visit my Amazon Storefront at https://www.amazon.com/shop/marcyinsp... I earn from qualifying purchases. Pork & Sweet Potato Rice Bowls (This isn't so much a recipe as it is inspiration for throwing together a fantastic meal. You can use the protein of your choice or leave it out all together.) 2lb. pork shoulder roast salt, pepper, & other seasonings to taste 1/4 cup water 2 sweet potatoes 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic salt 1 tsp. red chile powder 1 tsp. flour olive oil 1 1/2 cups rice 3 cups chicken broth or water salt and seasonings to taste 1 can black beans spring salad greens grape tomatoes, cut in halves red onion, diced queso fresco, crumbled For dressing Mexican crema or sour cream New Mexico red chile powder chipotle sea salt juice of 1 lime I first cooked a 2lb. pork shoulder roast by patting it dry, covering it with seasonings and searing it on all sides in a little olive oil. Then I added sliced onions, a couple of fresh garlic cloves, and about 1/4 of a cup of water. I then cooked it for 30 minutes in my Ninja Foodi using the pressure cooker function. I let the pressure release naturally when it was done. Then remove pork from cooker and shred on a cutting board with a fork. As soon as I started cooking the pork, I got started on the sweet potatoes. I peeled and diced them into equal bite-sized portions. I coated them with olive oil and then seasoned them with about 1/2 to a teaspoon each of salt, pepper, garlic powder, 1 tsp. New Mexico red chile powder, and 1 tsp. of all purpose flour. Once all the pieces of sweet potato were coated in seasonings, I placed them in a baking pan and baked them at 450º for about 30 minutes, flipping them over at the halfway point. After placing the sweet potatoes in the oven, I got rice cooking in my rice cooker. It's a 2-to-1 ratio. 2 cups of liquid for every 1 cup of rice. You can use water or chicken broth. In this case, I didn't have chicken broth, so I just used water, but I added some chipotle sea salt seasoning and garlic salt. As the pork, sweet potatoes, and rice were cooking, I gathered and prepped all my other ingredients (salad greens, grape tomatoes, red onion, queso fresco.) I heated a can of black beans on the stovetop. And I made a homemade dressing combining Mexican crema (you can use sour cream instead) mixed with red chile powder, a chipotle sea salt, and the juice of 1 lime. Just mix until smooth. With all the ingredients cooked and ready, I assembled the Pork & Sweet Potato Rice Bowls. You can do this in the order you choose. I started with a bed of lettuce that I covered with a healthy serving of rice, a serving of black beans, and plenty of baked sweet potatoes. I then added halved grape tomatoes, red onion and sprinkled with queso fresco. I topped everything with shredded pork meat. To finish, I drizzled the delicous homemade dressing. It's a fantastic meal that is delicious, will fill you up, and you can feel good about it because it's nutritious. Thanks so much for checking out this video. If you liked it, please give it a Thumbs Up and Subscribe to this channel if you haven't already done so. I also invite you to follow me on Instagram at   / marcyinspired   or on Facebook at   / marcyinspired   *All music in this video used with rights from Storyblocks: "I Feel Better" "Inspiring Soft Background"