Bowls of quinoa are topped with sautéed onions, red bell peppers, and zucchini, diced tomatoes, pork carnitas, avocado slices, and drizzled with jalapeño cream sauce. This hearty bowl is a smart, flavorful way to use leftover carnitas or any cooked shredded meat or poultry.
Quinoa Veggie Carnitas Bowls with Jalapeño Cream
These bowls are built around tender, flavorful pork carnitas made in an Instant Pot or slow cooker, but any leftover shredded meat or poultry works well. The recipe scales easily, so you can make a big batch of carnitas and use them throughout the week for quick meals.
What makes these quinoa veggie carnitas bowls so appealing is the combination of textures and bright flavors: nutty quinoa, crisp-tender sautéed vegetables, juicy tomatoes, creamy avocado, and a tangy, slightly spicy jalapeño cream to tie everything together.
This is an excellent option for meal prep, weeknight dinners, or a casual weekend meal when you want something satisfying without a lot of fuss. The components are straightforward and flexible: swap the grain, change the vegetables, or use a different protein to suit your taste.
Or, make some Quinoa Veggie Carnitas Bowls
Start by making the jalapeño cream: combine sour cream, garlic, jalapeño (seeds removed for milder heat), lime juice, cilantro, hot sauce to taste, and a pinch of salt and pepper in a food processor or blender. Blend until smooth, then chill while you prepare the other components. The sauce can be made a day ahead and keeps well in the refrigerator.
Cook quinoa according to package directions—typically rinsed and simmered in water for about 15–20 minutes—then fluff and keep covered until ready to serve. Rice or another grain such as farro or couscous would work just as well if you prefer.
While the quinoa cooks, heat a little olive oil in a large skillet and quickly sauté sliced onions and red bell pepper until crisp-tender and lightly charred in spots. Add diced zucchini and garlic and cook another minute until the zucchini is just tender. Toss the cooked vegetables with fresh diced tomatoes and a few dashes of hot sauce if you like extra heat.
Warm the carnitas gently in the oven, on the stovetop, or in the microwave and slice or fan ripe avocado. To assemble, place a generous scoop of quinoa in each bowl, add the sautéed vegetables and tomatoes, top with warmed carnitas and avocado slices, then drizzle with jalapeño cream. Serve immediately with lime wedges or extra hot sauce on the side.
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📖 Recipe
Quinoa Veggie Carnitas Bowls
Ingredients
For the Jalapeño Cream:
- 1 cup sour cream
- 3 cloves garlic, roughly chopped
- 1 jalapeño, seeds removed and roughly chopped (adjust for heat)
- 2 tablespoons fresh lime juice
- ½ cup fresh cilantro
- 3–6 tablespoons jalapeño or hot pepper sauce, to taste
- ¼–½ teaspoon salt and freshly ground black pepper, to taste
For the Quinoa, Veggies, and Carnitas Bowls:
- 1½ cups quinoa
- 3 cups water
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 large onion, sliced into ¼-inch slices
- 1 red bell pepper, seeded and sliced into ½-inch strips
- 1 medium zucchini, cut into ½-inch pieces
- 1 tablespoon minced garlic
- 1 cup diced tomatoes (fresh or drained canned)
- Optional: a couple dashes of hot sauce
- 2–3 cups cooked pork carnitas or any cooked shredded meat or chicken
- 2 medium ripe but still firm avocados
Instructions
Make the Jalapeño Cream:
- Place all jalapeño cream ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, lime, or hot sauce as needed. Transfer to an airtight container and refrigerate until ready to use.
Make the Quinoa, Veggie, and Carnitas Bowls:
- Rinse quinoa in a fine-mesh sieve under cold running water. Combine with 3 cups water and about ¼ teaspoon salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed, about 15–20 minutes. Remove from heat and keep covered.
- While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add onions and bell pepper, season with salt and pepper, and cook, stirring frequently, about 2 minutes until crisp-tender and lightly charred on the peppers.
- Add zucchini and garlic, season again with a little salt and pepper, and cook about 1 more minute until zucchini is tender but still holds its shape. Transfer vegetables to a large bowl.
- Stir the cooked quinoa and diced tomatoes into the sautéed vegetables. Add a few dashes of hot sauce if desired and taste for seasoning.
- Peel and slice the avocados into ¼-inch slices and season lightly with salt and pepper.
- To assemble, divide the quinoa-veggie mixture among bowls, top with avocado slices and warm carnitas, and drizzle with jalapeño cream. Serve immediately.
Nutrition Information
Nutrition information varies depending on portion size and ingredients used and is not provided here.