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.
For the Roasted Sweet Potatoes
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.
For the Meal Prep Bowls
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.