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Summer Pearl Couscous Salad

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This summer pearl couscous salad features brown butter sautéed corn and onions, crispy bacon, herb goat cheese, juicy cherry tomatoes, crunchy pine nuts, and fresh basil and lemon tossed together with pearl couscous. It’s the perfect simple but elevated dish for those busy back to school days ahead.

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A simple but elevated dish

This summer pearl couscous salad is bursting with flavors and textures and uses my favorite pasta, pearl couscous. The dish also celebrates my favorite summer produce, fresh, sweet corn. The corn paired with nutty brown butter, onions, herb goat cheese, crunchy bacon, pine nuts, fresh, herbaceous basil, and bright and zingy lemon makes an interesting and irresistible dish.

This salad feels fancy and elevated, with the pearl couscous and brown butter, but it’s actually simple and quick to put together. You’ll have this dish ready in under an hour with minimal clean up. Yes! Best yet, you can make it ahead and have a delicious salad or side dish readily available all week long. It’s the perfect meal to prepare for those busy back to school days ahead!

Ingredients in this dish

Here’s what you’ll need to create this dish:

  • pearl couscous, With a delicate texture, unique shape, and distinguished taste, the pearl couscous takes center stage in this delicious dish. I use RiceSelect Pearl Couscous because it’s high quality, low in fat, sodium, and cholesterol, and non-GMO certified.
  • brown butter, obsessed might be an understatement for my love of brown butter. Browning butter elevates a humble, simple ingredient, like butter, and makes it a star. It provides a nutty and rich aroma to the dish that makes it truly special and unique.
  • corn and red onion, sautéed together with the brown butter, it’s magic!
  • cherry tomatoes, add a bright, fresh element to the salad.
  • herb goat cheese, provides tanginess and creaminess and melts in with the brown butter to create a luscious sauce.
  • bacon, provides umami and crunch Also, bacon and corn are a match made in heaven!
  • pine nuts, for a sweet, buttery crunch that provides texture to the dish.
  • lemon, fresh that bright citrus moment that helps cut through the richness of the dish.
  • basil, my fav summer herb with it’s sweet, earthy, and pungent flavor. Time to use it up before summer’s end.

Tips to make this dish

  • Easy to make. You can have this dish ready in about 30 minutes with minimal clean up.
  • Meal Prep Friendly. It perfect to make ahead and have on hand all week long.
  • Bursting with Flavor. This salad is a total flavor bomb. It provides rich and bright flavors together with great textures making it additively delicious. You’ll keep going back for more!
  • Nutritious and delicious. It not only tastes great, but it’s also packed with vegetables and wholesome ingredients. The pearl couscous is also low in fat, sodium, and cholesterol.

More about RiceSelect Pearl Couscous

Pearl Couscous, also traditionally known as Israeli Couscous, is named for its unique shape when formed into small spheres, then toasted in an open-flame oven. This toasting process gives it this wonderful nutty flavor and allows the pasta to absorb liquid without falling apart. Often confused with a plump rice grain, pearl couscous is actually pasta.

I use RiceSelect’s Pearl Couscous because it is made with quality durum wheat, low in fat, sodium, and cholesterol, non-GMO protect certified, certified kosher by Star K, packaged in 100% recyclable, BPA free jar, and contains no preservatives or additives. It’s a high-quality grain I can feel good feeding myself and family to create delicious and nutritious meals, like this summer pearl couscous salad.

To learn more about RiceSelect and to find more recipes, check out HERE.

Enjoy!

This summer pearl couscous salad is the perfect end to summer finale. It celebrates two summer favs, corn and cherry tomatoes, paired with pearl couscous and brown butter to make it feel fancy yet still simple and approachable. It’s a must make before summer’s end!

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Brown Butter Pearl Couscous Salad

This summer pearl couscous salad features brown butter sautéed corn and onions, crispy bacon, herb goat cheese, juicy cherry tomatoes, crunchy pine nuts, and fresh basil and lemon tossed together with pearl cous cous. It’s the perfect simple but elevated dish for those busy back to school days ahead.
Course Salad, Side Dish
Prep Time 15 minutes
Servings 6 servings

Ingredients

  • 1 cup dry pearl couscous
  • 2 tablespoons salted butter
  • 2 ears of corn kernels cut off
  • Half a small red onion diced
  • 2-3 garlic cloves
  • 3-4 slices bacon cooked and chopped
  • 6 oz herb goat cheese
  • 2 tablespoons chopped basil
  • 3-4 tablespoons olive oil see note
  • Juice and zest of one small or medium lemon
  • Salt and pepper to taste

Instructions

  1. Cook the pearl couscous according to package instructions. Transfer to large bowl and allow to cool slightly.

  2. To a large skillet, add the salted butter. Cook over medium heat until bubbly and browned. Add in the corn and onion and cook for 2-3 minutes. Season with salt and pepper. Add in garlic and cook for another minute or until fragrant. Remove from pan and transfer to the bowl with the pearl couscous.

  3. Add in remaining ingredients and toss till combined. The goat cheese will slightly melt with the residual heat of the pearl couscous and help create a sauce along with the lemon juice, olive oil, and brown butter. Season with salt and pepper, to taste.

  4. Garnish with extra basil.
  5. Enjoy!

Recipe Notes

I add olive oil a tablespoon at a time until the salad is dressed to my liking. Add more or less to taste. 

Salami and Cream Sandwich

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This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. This sandwich is a beautiful combination of flavors and textures; it’s addictive! 


This post is sponsored by Olli Salumeria but all opinions are my own.

An addictive sandwich

As we welcome the warm, sunny days of summer, it’s the perfect time to enjoy some outdoor activities with friends and family. Whether it’s a day at the park, a visit to the beach, or a stroll in nature, one thing that always makes these moments even more enjoyable is a delicious sandwich.

But forget about boring, soggy, or basic subs. Elevate your sandwich game with this flavorful and addictive salami and cream cheese creation. This sandwich is so simple yet so delicious, thanks to the combination of savory, spicy, creamy, and tangy flavors.


The secret to this sandwich’s irresistible taste is Olli Salumeria pre-sliced hard salami and their Preservative Free Sopressata chubs. These meats pack big flavor, with just the right amount of spice and sweetness and a balanced, fresh taste that will make your taste buds dance.  These complex salamis make this sandwich shine!

Ingredients in this sandwich

Olli Salumeria pre-sliced hard salami, a dry, smokey salami seasoned with garlic, salt, white pepper and red wine.

Sopressata Chubs, a robust salami flavored with whole black peppercorn and garlic. It has a memorable, classic salami taste that embodies all that we love about this cured meat. It’s also preservative free so something you can feel good about eating.

Cream cheese, adds a creamy element that pairs perfectly with the smoky salami and spiced Sopressata.

Giardiniera, adds a tangy, spicy, bright moment that wakes up the whole sandwich.

mustard, adds a little more tang and pop to the sandwich.

Romaine Lettuce, a little freshness to round out the other rich, bold flavors. 

Pretzel bun, soft, buttery, and flavorful with pops of salt, it’s the perfect vessel for this amazing sandwich. 

How to put together this Salami and Cream Cheese Sandwich

This sandwich is simple to make:

  • First, slather on cream cheese on one half of your pretzel bun.
  • Next, add the desired amount of  giardiniera. 
  • Time for the good part, add the Olli Salumeria pre-sliced salami and thinly sliced Sopressata chubs.
  • Finally, smear mustard on the other half of the bun and top with romaine lettuce.
  • Viola, you’ve got yourself a drool worthy and delicious sandwich. 

Why You’ll Love this Sandwich

  • Easy, this sandwich uses only a handful of ingredients and takes minutes to prepare. 
  • Delicious, this sandwich packs a flavor punch thanks to bold, spicy, and well-rounded flavors like Olli Salumeria pre-sliced salami and Sopressata chubs.
  • Make-Ahead friendly, you can make these the morning of an event, party, or picnic as they stay fresh if prepared correctly. Here are some tips to make ahead: first, add the saucy elements, like the giardiniera, cream cheese, and mustard in the middle of the sandwich away from the bun to prevent a soggy bun. Instead, use the salamis and lettuce as a shield for the bun. Next, wrap them up tightly and store in the fridge until ready to serve. 

Enjoy!

This salami and cream cheese sandwich featuring delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll, packs so much flavor!

If you make this  salami and cream cheese sandwich, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Salami and Cream Cheese Sandwich

This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. 

Course Main Course
Servings 1 sandwich

Ingredients

  • 1 5 ounces oblong pretzel roll
  • 2-3 tablespoons light cream cheese
  • 1 tablespoon chopped chives or finely chopped drained giardiniera optional
  • 8-10 super-thin slices salami peppered salami is great here
  • 1 tablespoon mustard or to taste
  • 2 large romaine lettuce leaves
  • 3-4 thin slices of ripe tomato optional

Instructions

  1. Split the roll horizontally in half. Spread 2-3 tablespoons cream cheese generously on the bottom. Top with 1 tablespoon chives or giardiniera; press it into the cream cheese.
  2. Layer 8-10 salami slices over the cream cheese. Spread 1 tablespoon mustard on the underside of the top of the roll. Close the sandwich and wrap it in plastic wrap. Refrigerate for up to 1 day. Pack 2 lettuce leaves and 3-4 tomato slices separately in small containers. Add them to the sandwich just before eating.

Greek Meatball and Creamy Orzo Skillet

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This Greek Meatball and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love. It features seasoned chicken meatballs, creamy, lemony orzo, chunks of salty feta, a bright tomato cucumber salad, fresh herbs, and peppery arugula. Served with an irresistible lemon tahini dressing.

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A one pan dinner plan

I love a good easy clean-up, less mess meal that still packs a flavor punch. After a long day working, who wants to come home to make a fancy, complicated meal? Not me!

My new obsession is orzo skillet meals. First, in the skillet, you cook whatever protein you prefer, like a meatball or chicken breast. Next, you simmer the orzo with broth in the same pan. Add seasonings, extra flavorings, and serve with whatever toppings, and your’e done. Easy peasy. Plus, extra delicious!

We literally make this Greek Meatball and creamy orzo skillet weekly. It contains so much flavor, texture, and color. It’s addictive. Plus, this is a one pan plan so perfect for a quick but flavorful weeknight meal.

Ingredients

Here’s the main ingredients you will need to make this dish:

  • ground chicken, the base of the meatballs. It’s a versatile, inexpensive, and lighter protein that takes on flavor well, so creates a delicious and perfectly seasoned meatball.
  • greek yogurt and egg, both work together to keep the meatballs moist and help bind them together.
  • breadcrumbs and seasonings, I use panko breadcrumbs to create a light and tender meatball. I also pack these meatballs with flavor by using a combo of garlic powder, onion powder, salt and pepper, and Italian seasonings.
  • orzo, one of my favorite pastas! It looks like rice but it’s actually a small-cut pasta. It’s versatile, easy and quick to cook, and fun to eat – making for a delicious, addictive meal.
  • chicken broth, I prefer to use a low sodium chicken broth as the base liquid for the orzo to add extra flavor to the dish. The orzo absorbs the chicken broth (which = flavor) while slowly simmering on the cooktop create a tender, flavorful pasta dish.
  • greek yogurt and parmesan cheese, we up the creamy factor of the orzo with a combo of greek yogurt and grated parmesan cheese. The greek yogurt also adds healthy fat and protein, so it’s a chicken dinner win!
  • tahini, the star ingredient in our dressing. It’s tangy, bold, and creamy, so creates the perfect, luscious dressing.
  • balsamic vinegar, to add a touch of sweetness and acid to the dressing.
  • maple syrup, tahini tends to be a bit bitter, so a touch of maple syrup (honey or agave also work) helps tame that bitter bight and creates a balanced and delicious dressing.
  • olive oil, it’s use throughout this recipe, but especially helps bring richness and smoothness to our dressing. I also use it to cook the meatballs so they achieve a nice golden brown crust. Finally, it’s used in our cherry tomato salsa for a well-dressed and well-balanced salsa.
  • cherry tomatoes, cucumber, and red onion, the three main ingredients in our salsa. They add extra veggie goodness plus brightness to round out this otherwise rich dish.
  • parsley, dill, and arugula, for herbaceous, green goodness to add extra nutrients and vibrance to the dish.

How to make this one pan plan

Here’s a super quick guide on how to make this meal. Full directions below.

  • Make and cook the meatballs. Mix up the ground chicken and eggs, greek yogurt, panko, and seasonings and form into balls. Heat olive oil in a skillet and cook the meatballs until golden brown and fully cooked through. Remove from the pan.
  • Simmer the orzo. Heat more olive oil in the same pan used to cook the meatballs. Add in orzo and toast until slightly browned, about 1-2 minutes. Add in your chicken broth. Bring to a boil than back down to a simmer over medium heat. Allow to cook until the liquid is absorbed and the pasta is tender.
  • Season the orzo. Add greek yogurt, lemon zest and juice, parmesan cheese, and salt and pepper to the orzo and mix until well-combined. Taste and adjust seasonings as necessary.
  • Create the delicious sauce. Combine all the sauce ingredients and thin out with cold water. It comes together so easily and adds a ton of extra flavor!
  • Whip up the salsa. Combine the veggies, herbs, S&P, lemon juice, and olive oil and gently toss to combine. It’s so simple but you don’t want to skip it. It’s bright and vibrant so helps cut through the richness of the dish.
  • Build your bowls. Use arugula as your base. Add in the orzo and meatballs. Top with the salsa, feta, extra herbs, and fresh lemon slices.
  • Serve and enjoy! So delicious!

How is this dish lightened up?

  • whole wheat orzo, I like to use whole wheat orzo as it’s packed with more fiber and protein but still tastes delicious and leads to a tender pasta.
  • chicken meatballs, I use a lean ground chicken for the meatballs, which contains less fat but still creates a moist, flavorful meatball.
  • homemade dressing, the sauce for this dish is absolute magic! Better yet, it’s homemade so I only use wholesome real ingredients and unrefined sugar so it’s so much better for you than a store-bought kind. I always recommend making your own sauces and dressings to avoid highly processed and unwanted ingredients. Plus, they taste so much better made from scratch.
  • extra veggies, I pair this dish with a tomato, onion, and cucumber salad and arugula to pack in more nutritious veggies and greens!

More easy weeknight meals

Enjoy!

This Greek Meatball and Creamy Orzo Skillet is an easy, flavor-packed, and wholesome weeknight meal that will earn a spot in your weekly dinner rotation – it’s that good!

If you make this Greek Meatball and Creamy Orzo Skillet, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Greek Meatball and Creamy Orzo Skillet

This Greek Meatballs and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Author Dani

Ingredients

Tomato cucumber salsa

  • 1 cup cherry tomatoes halved
  • 1 small cucumber seeds removed and diced
  • 1 red onion diced
  • 1 1 l2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Chicken Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1 tablespoon greek yogurt
  • 1 tsp garlic powder
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • 1/2 cup Italian panic crumbs

Orzo

  • 1 tablespoon olive oil
  • 1 1/3 cup
  • 3 cup broth
  • 1/3 cup greek yogurt
  • 1/2 cup graded parmesan
  • Juice of half a lemon
  • Salt and pepper to taste
  • Feta for topping
  • Tomato cucumber salad for topping
  • Arugula for bowl

Lemon Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Splash Worcestershire sauce
  • 3-4 tablespoons cold water
  • Salt and pepper to taste

Instructions

  1. For the salsa, combine all of the ingredients in a medium bowl and mix until well-combined. Place in fridge to chill while making the remaining components of the dish.

  2. In a large bowl, add the ground chicken and remaining ingredients. Gently mix with your hands or a spoon until all the ingredients are well-combined. Using a tablespoon or small cookie scoop, portion out the mixture and roll into balls.

  3. Heat a large skillet with 1 to 2 tablespoons olive oil over medium heat. Cook the meatballs until browned on all sides and cooked through, about 4-6 minutes a side. Remove from the pan.

  4. Add another tablespoon of olive oil to the pan. Add the orzo and toast for 2-3 minutes. Add in chicken broth. Bring the mixture to a boil then lower to a simmer over medium heat and cook until pasta is cooked through, 12-15 minutes.

  5. Once the orzo is cooked and the broth absorbed, mix in the greek yogurt, parmesan cheese, lemon juice, and salt and pepper to the orzo. Stir until well-combined. Add the meatballs back in and nestle into the orzo. Cover and allow to absorb sauce while you prepare the rest of the meal.

  6. For the tahini sauce, combine the tahini through Worcestershire sauce. Thin out with cold water as needed. Season with salt and pepper.

  7. To build the bowls, first add arugula to the bottom of the individual bowl. Top with desired amount of orzo and meatballs. Serve with tomato cucumber salsa and chunks of feta. Drizzle with desired amount of dressing. Enjoy!

Recipe Notes

For extra flavor, you can brown lemon halves and use as a finishing touch. 

Healthy Chicken Tortilla Soup

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This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.

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Soup = Ultimate Comfort

During the cold, dreary winter months in the midwest, my number one craving is a cozy bowl of soup. This comforting dish warms the soul and feels like a big hug on those extra brutal days. It’a also filling, packed with good for you ingredients, like veggies and chicken, and easy to make!

My new go-to soup is my healthy chicken tortilla soup. This easy soup comes together in under an hour. Plus, it’s bursting with bold flavors and all the toppings, which makes for an extra delicious and filling meal!

Ingredients in this soup

Here’s what you’ll need to make this soup:

  • red pepper, and onion, and jalapeño, the base of this soup for flavor and just a touch of spice. I recommend using a glove to cut the jalapeño and remove most of the seeds and ribs so the soup does not become too spicy (but if you love spice, keep a few more seeds!).
  • garlic cloves, adds more flavor and that kick only garlic can provide.
  • Chili powder and cumin, only two simple but bold spices needed to add the perfect amount of flavor and richness to this soup.
  • Salt,  helps bring out all the flavors of the soup so it’s extra delicious. You may need to adjust the amount of salt depending on what type of stock you use (i.e. I used a no sodium chicken stock so needed more salt to get the balance and flavor just right).
  • low or no sodium chicken stock, I prefer stock over broth because I find it has a richer flavor. I used chicken to compliment the flavors of the shredded chicken (but you can use vegetable if going in a vegetarian direction).
  • hot sauce and Worcestershire sauce, just a few dashes of both elevators the flavors in the soup.
  • shredded chicken, chicken is a necessary ingredients for any good chicken tortilla soup. Of course, if you want a vegetarian version, you can omit – there are plenty of veggies to keep this soup hearty and filling.
  • fire roasted tomatoes, add texture from the chunky tomatoes and a smokiness that gives the soup a more robust flavor.
  • black beans and corn, rinsed and drained, adds more texture and flavor and makes this soup perfectly filling.
  • Toppings, I use greek yogurt, shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips. My fav part of chicken tortilla soup is all those toppings. It adds so much extra flavor, texture, and creaminess and makes this a complete and filling meal.

How to make chicken tortilla soup

  • Cook the veggies. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.
  • Bloom the spices. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. Blooming the spices, i.e. cooking them in fat, is key to coaxing the most flavor from them.
  • Add liquids and simmer. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and Worcestershire sauce and stir to fully combine. Simmer for 25 minutes. 
  • Finish with corn and beans. Finally, add in the black beans and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt but also used a no salt chicken stock).
  • Enjoy with all those toppings. Serve the soup in bowls and garnish with desired toppings.  I like to add avocado, tortilla chips, greek yogurt, cilantro, and cheese – so good!

How is this soup healthier?

  • Loaded with nutritious ingredients; this soup is loaded with nutritious ingredients, like corn, black beans, peppers, jalapeño, and chicken. It’s comforting and also makes you feel full and satisfied.
  • Lighter toppings; this soup is topped with greek yogurt, avocado, Siete grain free tortilla chips, and cilantro; nutritious and feel good foods and herbs for healthy fats, protein, and vitamins. Plus, the toppings just make this soup extra yummy!
  • No or low sodium chicken stock; broths and stocks can be chalked full of unnatural sodium. I used a no sodium chicken stock and adjusted the seasonings myself using natural sea salt.

Other soup recipes

Enjoy!

This easy, delicious and healthy chicken tortilla soup is loaded with nutritious ingredients, spices, and flavor. The perfect cozy dish for those cold winter nights.

If you make these healthy chicken tortilla soup, please leave a comment below.  I absolutely love to hear from you, and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

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Healthy Chicken Tortilla Soup

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 servings

Ingredients

  • 1 red pepper diced
  • 1 small onion diced
  • 1 jalapeño seeds removed and diced
  • 2-4 garlic cloves finely minced
  • 1 tbsp. chili powder
  • 1 1/2 tsps. cumin
  • 2 tbsps. chopped cilantro
  • 1-2 tsps. salt divided
  • 6 cups low or no sodium chicken stock or broth
  • A few dashes hot sauce optional
  • A few dashes Worcestershire sauce optional
  • 3 cup shredded chicken
  • 1 14.5 oz can fire roasted tomato
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn rinsed and drained
  • Greek yogurt shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips, for topping

Instructions

  1. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.

  2. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and worcestershire sauce and stir to fully combine. Simmer for 25 minutes.

  3. Finally, add in the black bean and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt)
  4. Serve the soup in bowls and garnish with desired toppings.

Pulled Pork Bowls

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These Pulled Pork Bowls are the ultimate cozy, easy and delicious weeknight meal. It features the most tender, flavorful, and juicy slow cooker BBQ pulled pork, that steals the show of these bowls. It also has roasted sweet potatoes, pickled red onions, black beans, grilled corn, BBQ sauce, avocado, and cilantro. This meal is healthy, colorful, and great for meal prep. 

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A cozy fall meal

When the weather starts to cool and it’s officially Fall, I know it’s time to get out my crock pot. There’s something about a warm, easy crockpot meal that gives me those cozy Fall vibes. From chili, to tacos, to warm ciders, your crockpot should be your best friend this season.

One of my favs things to make in the crockpot is pulled pork. Many people are intimidated to cook pulled pork, leaving it for the professionals at their local BBQ joint. Trust me, I get it. I used to feel the same. It’s a huge cut of meat and feels like you need special smoking equipment to get the cook right. But I am here to tell you that it’s actually so easy to make at home. You just need a crockpot to create a super flavorful and tender pulled pork dinner.

I season a large pork butt generously with spices and cook it in the crockpot on low with my fav jar of BBQ sauce. In 8-10 hours (I like to do this overnight), you have a perfectly charred, tender, and juicy pork butt. It’s literally pulls apart with forks. That’s it. Easy Peasy!

I like to serve my pulled pork in bowl form, with roasted sweet potatoes, pickled red onions, black beans, grilled corn, cilantro and avocado. Of course, a side of BBQ sauce is a must. It’s a vibrant, nutritious, easy, and cozy meal perfect for Fall!

Ingredients in these pulled pork bowls

Here’s the main ingredients you need to make these bowls:

  • Pork butt, despite what the name implies, this cut of meat comes from the shoulder of the pig. It is typically used in pulled pork. I find the best way to cook this cut of meat is a low and slow cooking method to make it super tender. I generously season mine with garlic powder, onion, powder, smoked paprika, brown sugar, and salt and pepper and cook it in the crockpot on low for 10 hours with my fav jar of BBQ sauce.
  • BBQ sauce, I used both in the crockpot to cook the meat and also for topping the bowls.
  • Sweet potatoes, seasoned and roasted, they add a heartiness and slight sweetness to the dish.
  • Corn, charred on the grill and cut off the cobb, it adds a fresh, crisp bite to the dish.
  • Black beans, with the corn, kind of gives these bowls tex mex BBQ vibes and adds another hearty bite.
  • Avocado, for that creamy goodness.
  • Pickled red onion, for that bright acidity that helps cut through the richness of the bowl.

How to make these pulled pork bowls

  • Season the pork butt, I generously season the pork butt with a simple rub made from brown sugar, smoked paprika, garlic and onion powder, and salt and pepper. Make sure the entire pork butt is coated with the seasoning. I also like to allow the seasoned pork butt to sit in the fridge overnight so it can really soak up the seasoning (but at least for 4 hrs).
  • Cook the meat, add the seasoned pork butt and a bottle of your fav BBQ sauce to the slow cooker. Cook on low for 10 hours. Once fully cook, take the meat out of the crockpot, reserving the liquid. Using two forks, shred the pork, discarding the fattier pieces. Add the shredded pulled pork to a bowl. Top with some of the reserved cooking liquid.
  • Roast the sweet potatoes, preheat the oven to 425 degrees. Cut the sweet potatoes into rounds. Drizzle with olive oil. Season the sweet potatoes with garlic powder, onion powder, salt, and smoked paprika. Roast for 20-25 minutes, flipping halfway through, or until golden brown on the outside and tender in the inside.
  • Build your bowls, add the shredded pulled pork, roasted sweet potatoes, charred corn, black beans, sliced avocado, and pickled red onion to a bowl.
  • Garnish, top with cilantro and extra BBQ sauce, if desired. Enjoy!

Why You’ll Love Them

  • Meal prep friendly, you can make everything ahead of time and store in containers in the fridge, so you can easily make these bowls all week!
  • Bursting with flavor, these bowls are vibrant and so flavorful with tons of textures and sweet, acidic, spicy, and smoky notes.
  • On the healthier side, these bowls are grain free and more nutritious because packed full of veggies. I also use a lower-sugar BBQ sauce (I check the ingredients label and make sure to find one under 9 grams but around 6) so this dish is not too high in sugar.
  • Pretty and impressive, these bowls are fun, whimsical, and so pretty with all the colors, it’s a show stopper sure to please your family and friends!

How to meal prep these bowls

For meal prep, I make and shred the pulled pork and keep it a large airtight container in the fridge. I also roast the sweet potatoes and keep those in a separate container. Finally, I prepare all the other ingredients and keep them in separate storage containers in the fridge. When ready to build my bowls, I simply get out the containers and easily whip up dinner!

Or you can use a storage container with separate compartments and add all of the bowl ingredients to that one container. When ready to eat, add everything to a bowl, mix, and enjoy!

Other delicious pork recipes

Enjoy!

These pulled pork bowls are delicious, vibrant, nutritious, and meal prep friendly – so perfect for a cozy Fall meal!

If  you make this pulled pork bowls, please share it or leave comment below!   I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Pulled Pork Bowls

These Pulled Pork Bowls are the ultimate cozy, easy and delicious weeknight meal that feature tender and juicy pulled pork. BBQ sauce, roasted sweet potatoes, pickled red onions, black beans, grilled corn, and avocado.

Course Main Course
Prep Time 1 hour
Cook Time 1 day
Servings 8 bowls

Ingredients

Pulled pork

  • 4- pound pork butt bone-in
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • Fresh cracked pepper to taste
  • 2 tablespoons brown sugar
  • 1 18 oz bottle BBQ sauce I used a low sugar kind

Sweet potato rounds

  • 2 sweet potatoes
  • 1 tbsp. olive oil
  • ½ tsp garlic
  • ½ tsp. onion powder
  • ½ tsp. smoked paprika
  • Salt and pepper to taste

Bowls

  • 2 ear of corn grilled and cut of the cob
  • 1 15 oz can of black beans rinsed and drained
  • 1/3 cup pickled red onion
  • 1 large avocado sliced
  • 2 tablespons finely chopped cilantro, optional

Instructions

  1. For the pork, first remove your pork butt from the packaging and wipe it down on all sides with paper towels. If desired, trim some of the bigger pieces of fat from the exterior, making sure to leave some of the fat. In a bowl, mix together the brown sugar, smoked paprika, garlic and onion powder, and salt and pepper. Generously season the entire pork butt with the seasoning mix,making sure the entire pork butt is coated with the seasoning. Place in the fridge to absorb the seasoning for at least 4 hours butt preferably overnight.
  2. Add the seasoned pork butt and top with the entire bottle of BBQ sauce to the slow cooker. Cook on low for 10 hours. Once fully cook, take the meat out of the crockpot, reserving the liquid. Using two forks, shred the pork, discarding the fattier pieces. Add the shredded pulled pork to a bowl. Top with some of the reserved cooking liquid.

  3. Preheat the oven to 425 degrees. Cut the sweet potatoes into rounds. Drizzle with olive oil. Season the sweet potatoes with garlic powder, onion powder, salt, and smoked paprika. Roast for 20-25 minutes, flipping halfway through, or until golden brown on the outside and tender in the inside.

  4. Add the shredded pulled pork, roasted sweet potatoes, charred corn, black beans, sliced avocado, and pickled red onion to a bowl.
  5. Top with cilantro and extra BBQ sauce, if desired. Enjoy!