Pork Green Chili Verde Meal Prep Bowls are loaded with chunks of slow-cooked green chili Verde, roasted sweet potato, fresh greens, black beans, sweet yellow corn, and diced red onion. Perfectly portioned, these Green Chili Verde Meal Prep Bowls are easy to put together and make eating healthy throughout the week a piece of cake…not literally 😉Jump to Recipe
I think we’ve established by now that I am obsessed with meal prep. yes? ok, good. Anyway, my other favorite thing is preparing in bulk and turning it into seven different meals (it doesn’t have to be exactly seven, but definitely more than three). Anyway, why make more work for yourself than absolutely necessary? No reason. There literally is no reason.
So, the other month as I was updating one of my very first blog posts ever– Slow Cooker Chili Verde – I knew it to be one of those meals that needed to be turned into seven. Do you guys have any idea what you can do with a giant pot of Pork Green Chili? All the things. Naturally, my first reaction was to make Green Chili Verde Meal Prep Bowls. Considering my husband is in the habit of getting the $5 sandwich from Subway or a slice of pizza from Costco each day for lunch, I knew we could do better (and save some money).
These Pork Green Chili Verde Meal Prep Bowls were a huge favorite as anything remotely Mexican-inspired is a huge favorite at our house.
Ingredients in each Green Chili Verde Meal Prep Bowl
- Slow cooker chili Verde
- Chopped red onion
- Black Beans
- Roasted sweet potatoes
- Fresh greens (I used Romaine lettuce)
- Ranch, chipotle ranch, salsa, guac, etc (optional)
- Lime wedges
Aside from fruit, each Pork Green Chili bowl comes packed with super healthy vitamins and energy to help power you through the day. Protein from the Green Chili Verde to help you feel full, plus protein and fiber from the sweet potatoes to help you feel full, longer.
TIPS FOR MAKING THE BEST PORK GREEN CHILI VERDE MEAL PREP BOWLS
- Unless you plan to eat these bowls the day after prepping, I recommend keeping the lettuce separate from the other ingredients to prevent it from getting soggy. The easiest way to do this is to place one to two handfuls in a small ziplock bag, squeeze out all the air, and seal. Place the ziplock bag directly inside the meal prep container for storage inside the refrigerator. You may also purchase glass meal prep containers that have separate compartments (see below for recommendations).
- Add your own favorite additions. In place of the sweet potatoes, feel free to add rice, quinoa, or your other favorite grain. If you dislike black beans, use pinto beans. Add some cherry tomatoes. So many options.
- Although this meal prep calls for green chili Verde pork, feel free to add your favorite meat. Chicken? do it. Meatballs? always.
- Add some kind of sauce. Yes, this is optional, but everything tastes better with some kind of sauce or dressing, right? What I do not recommend is adding the sauce directly to the green chili Verde pork and all the other additions. Instead, add it to a mini sauce cup and keep it separate.
MUST HAVE TOOLS AND EQUIPMENT FOR ALL YOUR MEAL PREP IDEAS
Meal Prep Bowls: You will need something to store and hold all your meal prep creations, right? These are my recommendations.
- Glass Meal Prep Containers with 2 Compartments– Having two compartments is perfect if you prefer to keep flavors separate from each other, or you want to prevent a sauce from making something soggy. These glass meal prep containers are freezable, microwavable, and dishwasher safe.
- Glass Meal Prep Containers with 1 Compartment– One giant compartment perfect for Burrito Bowls, Pastas, or this Chicken Fajita Meal Prep Recipe. These glass meal prep containers are freezable, microwavable, and dishwasher safe.
- For non-glass options, you can try these BPA free Bowls or Single Compartment Containers.
Other recommended items that will help make planning easier and help the environment!
- Plastic cups with lids– these little cups will keep things like salad dressing, sour cream, guacamole, etc. separate from the other food. This is especially important when meal prepping salad bowls as the last thing you want for lunch is soggy lettuce.
- Planet-Friendly Reusable Dipping Sauce Cups with Lids– perfect for salad dressings or dips, these adorable little containers are leak proof and reusable!
- Spork– if you’ve ever wondered where the name of my blog came from…Anyway, attach this to your keychain or backpack and take it everywhere.
- Reusable Insulated Water Bottle– I have several different brands. I have carried the same Kleen Kanteen for years, but I love my Insulated Rtic Water Bottle because it keeps ice frozen forever.
- Silicone Reusable Straw
Don’t forget to check out these other delicious meal prep ideas!
- Chicken Teriyaki Meal Prep
- Curried Chicken Salad Meal Prep
- Meal Prep Skillet Kielbasa with Bell Peppers
- Muffin Egg Cups Recipe (Breakfast Meal Prep)
- Protein Snack Packs (Lunch Meal Prep)
- Chicken Fajita Meal Prep Recipe
- Meal Prep: Chicken Shawarma Quinoa Bowls
- Chicken Potato Salad- Meal Prep
- Buffalo Turkey Meatballs with Easy Meal Prep Bowls
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Pork Green Chili Verde Meal Prep Bowls are loaded with chunks of slow-cooked green chili Verde, roasted sweet potato, fresh greens, black beans, sweet yellow corn, and diced red onion.
- 6 pounds pork shoulder trimmed of fat and chopped into cubes
- 2 medium yellow onions chopped
- 8 cloves garlic minced
- 1 tsp salt + pepper plus more to taste
- 24 ounces salsa verde (two 12 ounce jars)
- 8 ounces canned green chiles
- 2 jalapeño peppers chopped (less if you're sensitive to spicy food)
- 1 small bunch cilantro chopped
- 1 cup green onion chopped
- 2 (15 ounce) cans black beans drained and rinsed
- 2 (15 ounce) cans sweet corn drained
- 5 cups fresh lettuce (I used romaine)
- 1 red onion diced
- 1 lime sliced into wedges
- Sour cream, Ranch Dressing, Chipotle Ranch, etc. optional
Add pork, onion, garlic, salt, and pepper to your slow cooker. Stir in both jars of salsa verde, canned green chiles, and jalapeño peppers. Cover and cook on high for 5-6 hours, or on low for 8 hours. After cooking, or as the chili Verde stays warm, stir in the chopped cilantro and green onion, mixing well to combine.
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Set aside.
In a medium mixing bowl toss the sweet potatoes with the olive oil, salt, and pepper to coat. Transfer to the prepared baking sheet and arrange the sweet potatoes in a single layer, trying not to overcrowd the pan (thus allowing them to get crispy rather than soggy). Roast for approximately 20-25 minutes, or until browned and fully cooked. Remove from the oven and set aside to cool.
Gather all the ingredients going into your meal prep bowls. Line up each meal prep container side-by-side and start filling each tray with approximately equal amounts of each ingredient until trays are full or food is gone. Seal with a tight-fitting lid and store in the refrigerator until ready to eat. Enjoy!
- This Slow Cooker Green Chili Verde Recipe was taken from this post and has 12 servings. I calculated the meal prep bowl nutrition facts to include the appropriate and accurate serving amount.
- Allow the Green Chili Verde and the Roasted Sweet Potatoes to cool before transferring to meal prep containers- especially if you are using any type of container that is plastic.
- Tip- To prevent the lettuce from getting soggy place it in a small zip-lock baggy, squeezing out all the air.