It’s November now and I think we all need to pump the breaks a little on the Christmas season. We can’t forget the best holiday of the year is Thanksgiving! As I start obsessing over my favorite food holiday while simultaneously shoving leftover Halloween candy in my mouth, I can’t help but think of ways to incorporate some healthy lunches into my weekly meal prep. Well, have no fear- healthy can also be completely drool worthy and easy. I bring you banh mi brown rice bowls! Slow cooked, sweet and sour asian pulled pork, (or beef, or chicken!) served over hot brown rice and topped with tangy and zippy asian coleslaw. If you follow my lead, you’ll have the most enviable lunch at the office all week with about 10 minutes of effort.
I made a huge batch of this, (like 2 lbs of meat) on Sunday, and I plan on eating it all by myself this week over rice, in Crockpot Korean Barbecue Tacos with Asian Slaw, etc. because it’s to-die-for good. I am just packing the meat and the slaw in separate containers for work so I can heat up the meat and keep the slaw cool and refreshing. It’s super gourmet feeling for a desk lunch if you ask me. Also, please please please buy those single serving 1-minute microwave brown rice cups to keep your life EASY. It’s worth it. I also kind of suck at making rice. Who said I claim to be perfect 😉
- For the meat:
- 2 lbs pork shoulder, (or beef chuck roast, or chicken breast!)
- ½ cup soy sauce
- ½ cup low sodium beef stock
- 1 tsp sesame oil
- 2 tablespoons rice wine vinegar
- salt & pepper
- 6 cloves garlic, peeled
- 1 onion, peeled and quartered
- ½ cup brown sugar
- Optional 1 tsp cayenne pepper, to taste
- For the slaw:
- 1 bag coleslaw mix, (shredded cabbage and carrots)
- ½ cup white vinegar
- ¼ cup white sugar
- 1 tbsp salt
- 1 tbsp mayonaise
- For the bowls:
- Sliced cucumbers
- Sliced jalapeños
- Fresh cilantro
- Cooked brown rice
- Add all the meat ingredients, (first ten, through cayenne pepper) to a slow cooker. Cook on low for 8 hours or on high for 4. Shred meat with two forks, and let sit in the juices on warm until ready to serve.
- Meanwhile, make the slaw: in a tupperware container or large mason jar, mix up the vinegar, white sugar, salt, and mayo. Add 2 cups of the coleslaw mix, and coat with the liquid. Cover and let sit at least an hour in the fridge. As you use the slaw, you can add more of the coleslaw mix from the bag to the remaining liquid.
- To assemble the bowls, heat brown rice, and top with a generous portion of the shredded meat. Top with lots of coleslaw and sliced cucumbers, jalapeños, and cilantro.
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