This BBQ bowl with pulled pork, potatoes, coleslaw, and cheese is a one-bowl meal that is great for using up your leftovers!
By now, you guys know my obsession with repurposing leftovers. I’ll gladly eat the same thing for an entire week if I can turn it into some new delicious dish every single night. Variety is key. I guess some people just don’t like the taste of leftovers, but in my opinion there are some many things that taste better a day or two after you cook them. It seems like a waste (well, it doesn’t seem like a waste, it is a waste) to let perfectly good leftovers sit in your fridge till they go bad, or to just trash them with no intention of eating them later. Leftovers save me so much money.
BBQ is kind of the ultimate leftover player. Well, really shredded meat of any kind, barbecue sauce aside. What CAN’T you do with shredded meat? When I have barbecue or any kind of shreddable meat in my house, it’s open season. Tacos! Soups! Sandwiches! Stuffed potatoes! Pizza! All bets are off. Whether it’s pork, beef, or chicken, if I’ve got shreddable meat in my house, it’s gonna get used. All of it.
Putting it in a BBQ bowl wasn’t really my idea, I’ll admit. I first saw it on the Facebook page of a friend who ordered something along those lines at a restaurant and shared a picture of it. I have no idea what was in that BBQ bowl, but I wrote it down and every time I have shredded meat in the house, I think about it. I even made it once, but I think I lost the will to take photos of it. That’s okay, because the BBQ bowl is back and better than ever. This version has breakfast potatoes, shredded pork (mine was leftover from my pressure cooker pork shoulder, but you can use whatever you’ve got), barbecue sauce, coleslaw, cheese, and chopped pickles. Pretty fantastic, if you ask me. Facebook is good for something!
Next time you have leftover meat to shred, make a BBQ bowl!
Yield: 4 servings
15 minPrep Time:
20 minCook Time:
35 minTotal Time:
- 2 tablespoons bacon drippings, canola oil, or vegetable oil
- 1 medium onion, diced
- 3-4 small potatoes, baked and cut into cubes
- salt and pepper, to taste
- 1 cup shredded pork (or other meat) (you can use more meat if you want a more substantial dish)
- 1/2 cup barbecue sauce plus more for drizzling
- 1 cup coleslaw
- 1 cup shredded cheddar cheese (about 4 ounces)
- 1/4 cup chopped dill pickles
- In a medium pan (I use a 10-inch cast iron pan), heat the bacon drippings or oil. Sauce the onions until they begin to soften. Add the potatoes and cook, stirring every few minutes, until browned and crispy. Season with salt and pepper to taste. Divide among 4 bowls.
- Heat the shredded pork with the barbecue sauce. Divide among the bowls, topping the potatoes. Top with coleslaw, shredded cheese, chopped pickles, and, if desired, a drizzle of barbecue sauce. Serve immediately.
For other great recipes, check out the Weekend Potluck Link-Up on Served Up With Love!
This Philly cheesesteak bowl has all the deliciousness of a Philly cheesesteak sandwich without the bread. Not that there’s anything wrong with the bread!
I have gotten quite a few requests for gluten-free recipes. The thing is, we don’t observe a gluten-free diet, and certainly not a low-carb diet…so it can be a little difficult sometimes for me to wrap my head around cooking and eating this way. I puffy heart love bread, and I have recently discovered that there can be gluten hidden in the most seemingly unlikely foods (like ice cream?!?!).
I like to make people happy, though, so I really do try to think about where I can fit these things in. It’s unlikely that I’ll ever decide to eat entirely gluten-free unless I have to, but it certainly can’t hurt from time to time! My aunt suggested recently that I create some recipes for rice bowls. I started thinking about how I could build some rice bowls that haven’t been done over and over and over. Last week, I was dreaming about Philly cheesesteak sandwiches as I was making my meal plan, and it dawned on me: a Philly cheesesteak rice bowl. Good golly, Miss Molly. Why haven’t I thought of that before?
Now, I can tell you that nothing-NOTHING-will ever take the place of a Philly cheesesteak for me-bliss on a hoagie roll, I tell you. But imagining a Philly cheesesteak bowl made me think of a lunch I had with a colleague once, years and years ago. We were dining in a Subway, and this lady-who had a job similar to the one I have now, with access to microwaves being pretty limited and many meals taken behind the wheel while driving from one school to the next-ordered a salad. She told me, “Sometimes, I just feel like I need to eat something for lunch that requires the use of a fork.” All these years later, I get it.
Not that I eat that many dinners that don’t require a fork, but you get it. Sometimes, you don’t want a sandwich. And if you can pile glorious browned bits of skirt steak mixed with slightly burnished onions and peppers and softened mushrooms with American cheese melted all in it into a bowl with some rice, why wouldn’t you? That’s right, you would.
Philly cheesesteak bowl for the win.
Yield: 4 servings
20 minPrep Time:
20 minCook Time:
- 4 servings rice of your choice, prepared according to package directions
- 1 pound skirt steak
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 teaspoon canola or vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 4 ounces white or cremini mushrooms, cleaned and thinly sliced
- 1/4 cup grated Parmesan cheese
- 4 slices American cheese
- Set rice to cook according to package directions. Cut the skirt steak into 3-4 pieces in the direction of the grain. Place on a sheet pan and place in the freezer for 15 minutes.
- While the meat is in the freezer, prepare the sauce. Whisk together the mayonnaise, buttermilk, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Refrigerate until ready to serve.
- Remove the meat from the freezer. Slice into thin strips (1/4-1/8 inch thick) against the grain. Pile the strips on the cutting board and run the knife through several times until the meat is finely chopped (I probably sliced through it about 50 times in different directions).
- Preheat the vegetable oil in a 12-inch skillet over medium-high heat. Add the meat, salt, and pepper. Cook, stirring occasionally, until the meat is browned and crispy (this will take several minutes). Use a slotted spoon to remove the meat to a separate bowl and set aside.
- Reduce heat to medium. Drain all but one tablespoon of the oil from the pan. Add the peppers and cook until they begin to soften. Add the onions and cook until the peppers and onions are softened and browned. Add the mushrooms and cook until softened.
- Add the meat back to the skillet. Sprinkle with the Parmesan then place the American cheese slices on top. Cover and cook for 2-3 minutes, until the cheese is melted. Remove the lid and stir in the melted cheese.
- Divide the rice among four bowls and top with the Philly cheesesteak mixture. Drizzle with the sauce.
Cook time does not include time to cook the rice. This will vary based on the rice that you choose to use.
Click here to print the recipe for Philly cheesesteak rice bowls!
This garlicky black bean rice bowl is packed with all sorts of yummy things…rice and black beans (obvi) plus tomatoes, avocado, pineapple, and feta cheese (and chicken, if you want), all topped with a garlicky, citrusy mojo sauce. This is a rice bowl you can’t shake a stick at!
If you haven’t noticed, I’m not really a meat and sides kind of girl. I mean, if someone else is cooking for me, I’ll happily eat the “meat and three” way, but it’s just not how I cook. As organized as I am in the kitchen, I have never been able to fathom how some people can consistent turn out two or three sides (and maybe even some bread) while also cooking a protein and have them all ready at the same time. My mom does this. It boggles the mind. I’m lucky to turn out some refried beans or rice to eat with tacos. I guess everyone has their strengths.
I tend more toward things like soups, casseroles, sandwiches, and salads where all of the components of my meal are all mixed together. We eat a lot of casseroles-even the ones that are intended to be side dishes-as main dishes. This is how I work best. As you might imagine, I follow a lot of food bloggers on BlogLovin’, Facebook, and Instagram, and I see a lot of “bowls”. The base of the bowls is often a grain, like rice, pasta, couscous, or quinoa (side note: I hate quinoa. It’s just one of those things. I’ve tried. I.Just.Can’t. It’s too…wet.) but sometimes it’s a vegetable or a protein. At any rate, I’m intrigued by the whole “bowl” movement and aspire to build more bowls.
Honestly, I don’t remember what made me start thinking about this particular combination for a rice bowl. It was inspired by a dish served at a Chattanooga restaurant called The Boathouse. We’ve eaten there a couple of times, but I’ve never ordered this dish, known as Lotta Lotta Garlic Chicken. It’s their rotisserie chicken with rice, arugula, black beans, pineapple, avocado, feta, and mojo sauce (which is a very garlicky, citrus based sauce). I’ve heard great things about it from a friend, but it’s $17, which I find a little steep for what it is…especially considering that I made four portions of this black bean rice bowl-including the chicken (which I added before mixing up the ingredients in the bowl-I didn’t want to cover up all the rice in the photos)-for less than that.
I forgot the arugula, but this was delicious without it. It would be delicious with, and the next time I make it I’ll probably leave out the chicken and include the arugula. Either way, this black bean rice bowl is a fresh and delicious summer dish, and assuming you already have pineapple that has been cut into chunks and chicken that’s already been cooked, you should be able to chop all of your other ingredients while the rice cooks (maybe even whisk together the mojo-pronounced “moHO”-sauce). What are your favorite bowl-rice or otherwise-ingredients?
You’re going to love these black bean rice bowls with garlic!
Yield: 4 servings
20 minPrep Time:
20 minCook Time:
- 1/3 cup orange juice
- 1/3 cup lime juice
- 1/3 cup olive oil
- 6-8 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and ground pepper, to taste
- 1 cup dry long-grain white rice (can also use brown rice, but you will need to follow the directions on the package for cook times)
- 1/2 teaspoon salt
- 2 cups shredded cooked chicken, warmed (optional)
- 1 1/2-2 cups (1 can) black beans, rinsed, drained, and warmed (or use beans that have been cooked from dry)
- 2 medium tomatoes, seeded and chopped
- 1 avocado, diced
- 1 cup chopped fresh pineapple
- 2 ounces feta cheese, crumbled
- Combine all of the ingredients for the mojo sauce in a bowl or a pint Mason jar. Refrigerate until ready to serve.
- Bring 2 cups of water to a boil in a medium saucepan. Stir in the salt and the rice. Cover and reduce heat to low. Simmer for 20 minutes.
- While the rice is cooking, prep the remaining ingredients: seed and chop the tomatoes, chop the pineapple, chop the avocado, and warm the chicken (if using) and the beans.
- When the rice is cooked, remove from the heat and fluff with a fork. Divide among four bowls. Top with the chicken (if using), black beans, tomatoes, pineapple, and avocado. Crumble the feta over the tops of the bowls.
- Serve the rice bowls with a small cup (2 tablespoons) of mojo sauce to be poured over the top of the bowl before mixing the ingredients together.
*Prep time occurs almost completely during cooking time, assuming that you are using leftover chicken and either pre-cooked or canned beans. *You'll have quite a bit of mojo sauce left over. It's great to use as a marinade or salad dressing!