This post is sponsored by Mom it Forward and their Partners PulsePledge.com, all opinions are my own.
Pulled Pork and Pulse Protein Bowl is a lunch bowl stuffed with savory pulled pork cooked in an instant pot, and a 3 bean salad that is protein packed, flavor packed, and super easy to make! Plus other fun toppers like roasted chick peas, a delicious salsa verde avocado dressing, and fresh tomatoes and cilantro. This is the perfect meal prep lunch, or quick, nutritious, protein filled meal option.
Looking at this protein bowl you might start feeling a little overwhelmed, and you might think it is a few too many ingredients, or a little too complicated, so let me assure you right now that this recipe could not be easier. Let’s break it down.
The first thing you want to get started for this recipe is the pulled pork. It is awesome because it can be cooked in bulk without adding a lot of time, so you could make ahead and freeze some extra for later use. And it is super easy. So it should take you no more than 5 minutes of hands on time to get the pork cooked.
- I rub it with a simple rub of common pantry spices.
- I put it in the slow cooker (4-5 hours) or Instant pot (1-2 hours) to cook. When done, I shred, and drain.
3 Bean Pulse Salad
You guys, I am so excited to have partnered up with PulsePledge.com to bring you this post! Not only do I love pulses, which are essentially protein packed, sustainable foods you know as dry peas, chickpeas, lentils, and beans, but I also love how good they are for you! For this recipe I wanted to use a lot of them, but I also wanted it to be totally approachable and easy, because that is how we roll over here.
So I chose 3 common beans that you can find dry or canned in nearly every grocery store. Then added some fun additional ingredients for color and variety of flavor. They pair so well with the pulses.
The amazing thing about pulses is they are super versatile, so adding them to your diet is easy peasy, and they are an excellent way to add extra protein without increasing your meat intake. They are in fact, one of the most cost effective plant-protein source available.
Whenever I want a high protein lunch, I always make sure I include some pulses, whether that is adding pureed beans into a soup as a thickener, or roasted chickpeas on top of a salad, or in this case, a protein bowl, or some other way!
So you can used canned beans, and just drain and rinse them, or if you want to start with dry beans you can do that too. It is more cost effective. Just give yourself time to soak them or cook them properly so they soften. It is very easy, and can be started the same time you start the pork, so that things all finish around the same time. To learn more about how to prepare dry beans and other pulses check out the Pulse Pledge Website.
The Protein Bowl Toppers
For the rest of the bowl I wanted to use things that would enhance and compliment the flavors, so I added tomatoes and cilantro, which bring some acidity and flavor. But I also added some roasted chickpeas (another pulse) because the added crunch is super fun. Then I topped it all with a dressing I found in my local produce section. It is just a premade creamy avocado salsa verde dressing, which was similar to an avocado ranch. So make your own, or look for something similar. It was such a nice flavor compliment.
I have been really into meal prep lately, and I loved these bowls for meal prep.
Because I knew I would want to use this recipe for meal prep to make lunches easier, as well as to have something to send to work with my husband, I packaged it to keep things as tasty and awesome as possible.
- Main ingredients: I put the pork and pulse salad together, because the 3 bean salad is great warm or cold, so I could reheat it with the pork without a problem.
- Fresh Stuff: I put the fresh stuff like the tomatoes, a lime wedge, and some cilantro in a little container I tucked down in. That way it can easily be removed before reheating.
- Dressing: I added another small container with dressing.
- Chickpeas: I put the roasted chickpeas in the main container mainly because I was out of little ones. You could just package them in a plastic baggie, and top after heating. They add such a nice crunch and texture to the dish.
As you can see it is a versatile, and deliciously awesome recipe, and while it takes time for the pork to cook and the pulses (if not using canned), good things come to those who wait! Enjoy!
Learn more about Pulses, and get other fun recipes for using them on Facebook ( https://www.facebook.com/USAPulses/ AND https://www.facebook.com/PulseCanada1 ), Twitter (https://twitter.com/usapulses AND https://twitter.com/pulsecanada)
And pin to your Meal Prep or Dinner boards on Pinterest:
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