Sweet and savory pork mango meal prep bowls that are bursting with flavor. Juicy pork tenderloin, tender sweet potatoes and a delicious mango salsa with a kick, these bowls are sure to become your new favorites preparing healthy meals recipe.
There is something special about this pork mango recipe. The combination of ingredients makes for the perfect transition from summer to fall. The fresh mango salsa and hot roasted sweet potatoes complement the savory flavors of the pork perfectly.
Meal prep bowls are not only one of the best ways to eat healthy, they are also useful when life is busy. Prepare them in advance for lunch or a light dinner and you will forget about greasy takeout.
Ingredients and Substitutions
- Pig – pork tenderloin works best for this recipe. Its meat is lean and is an excellent source of protein. Alternatively, pork loin could be used, but the cooking times should be adjusted. Chicken thighs would work in a pinch too.
- Sweet potatoes – An essential part of these meal prep bowls, don’t skip them. Butternut squash, potato grenades, or even squash can be used instead if needed.
- Mango: Use fresh mango whenever possible, but it can sometimes be hard to find. You can also use canned mango when needed.
- Jalapeño – adds a touch of heat to the mango salsa. You can use as little or as much of it as you like, or you can omit it altogether.
- Cilantro: Fresh cilantro tastes amazing when mixed with the rest of the sauce ingredients. Fresh parsley would be second best.
- Onion – red or white onion, both work well.
- Origan – dried oregano has a sweet herbaceous flavor. If you need to substitute, you can use dried marjoram instead.
- Paprika – I love the way the paprika gives it a kick of flavor. Cumin or chili powder are also good alternatives.
- Salt and pepper – use sea salt and freshly cracked pepper to your taste.
- Limes – use fresh lime juice for the mango salsa. If necessary, lemon juice can also be used.
How to make pork mango meal prep bowls
- Preparing the Sweet Potatoes – preheat oven to 450 FE Preheat a cast iron skillet over low heat. Wash the sweet potatoes thoroughly and dry them. Take a cutting board and cut the sweet potatoes into 1″ cubes.
Add to a large roasting pan, drizzle with a drizzle of oil and season with sea salt. Work the oil and salt into the cubes with your hands and set aside. If, on the other hand, you want to cook them in other shapes or even whole, I have a complete tutorial on how to cook sweet potatoes.
- Preparing the Pork – in a small bowl mix paprika, oregano, sea salt and pepper to taste. Rub it all over the pork tenderloin.
Add a drizzle of oil to the HOT cast iron skillet and brown the pork loin about 30 seconds on each side or until golden brown.
- Roast Pork and Sweet Potatoes – transfer the pork tenderloin to the roasting pan with the sweet potatoes. Roast in the oven for about 18 to 20 minutes or until pork reaches an internal temperature of 140F. Don’t overcook!
- Make the Mango Salsa – meanwhile prepare the mango sauce. Peel and dice the mango into 1″ cubes. Peel and finely chop the jalapeños. Peel and finely chop the onion, then finely chop the coriander. Place everything in a bowl and season with lime juice, sea salt and pepper.
- Assembling Bowls – when the sweet potatoes and pork are roasted, cut the pork into slices. Divide both between four containers for meal prep. Then divide the mango salsa among the four containers as well.
Unfortunately no. If you want to reheat them, you should keep the mango sauce separate. The mango salsa doesn’t taste good when heated.
I do not recommend freezing them. The texture of the sweet potato becomes strange and the mango salsa unpalatable.
These meal prep bowls last in the refrigerator for up to 4 days and are best enjoyed chilled.
Pork mango meal prep bowls
- 2 large sweet potatoes
- 20 ounce pork tenderloin
- 2 teaspoon paprika
- 2 teaspoon Origan
- 2 Tablespoon tasteless oil
- 2 mangoes
- 2 Jalapeños
- 1/2 Red onion
- 1/4 bunch of coriander
- 2-3 limes
- sea salt
Preheat oven to 450F and preheat cast iron skillet over low heat.
Wash the sweet potatoes well and cut them into 1-inch cubes. There is no need to peel them as long as they are well washed.
Add to a large roasting pan and drizzle with a drizzle of oil and season with sea salt. Work the oil and salt into the cubes with your hands and set aside.
Mix paprika, oregano, sea salt and pepper to taste and then rub all over the pork tenderloin.
Add a little oil to the now hot cast iron skillet and sear the pork tenderloin about 30 seconds on each side or until well browned.
Place both the sweet potato cubes and the pork in the skillet in the oven for 18 to 20 minutes or until the pork reaches an internal temperature of 140F. Don’t overcook!
Meanwhile, prepare the mango salsa by peeling and dicing the mango, deseeding and finely chopping, peeling and finely dicing the onion, and finely mincing the cilantro. Place everything in a bowl and season with lime juice, sea salt and pepper.
Divide the roasted sweet potato, pork tenderloin, and mango salsa among four meal-prep containers and refrigerate them for up to 4 days.