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 will become your new favorite healthy meal prep recipe.
There’s something special about these pork mango recipe. The combination of ingredients makes the perfect transition from summer to fall. Fresh mango salsa and warm roasted sweet potatoes complement the tasty flavors of pork perfectly.
Meal prep bowls are not only one of the best ways to eat healthy, but they also come in handy when life gets busy. Make them ahead for lunch or light dinner, and you’ll forget about greasy take-out food.
Ingredients and Substitutions
- Pork – pork tenderloin works best for this recipe. Its meat is lean and it is a great source of protein. Pork loin could be used as an alternative, but you’d need to adjust the cooking times. Chicken thighs would also work in a pinch.
- Sweet Potatoes – an essential part of these meal prep bowls, don’t skip them. If needed, butternut squash, garnet potatoes or even pumpkin can be used instead.
- Mango – use fresh mango whenever possible, but it can be hard to find sometimes. You can also use canned mango when necessary.
- Jalapeño – it gives a touch of heat to the mango salsa. You can use as little or as much as you prefer, or you can omit it altogether.
- Cilantro – fresh cilantro tastes amazing when mixed with the rest of the salsa ingredients. Fresh parsley would be the second-best thing.
- Onion – red or white onion, they both work well.
- Oregano – dry oregano has a sweet herbaceous flavor. If you need to substitute, you can use dry marjoram instead.
- Paprika – I love how paprika gives a little kick of flavor. Cumin or chili powder are good alternatives as well.
- Salt & Pepper – use sea salt and freshly cracked pepper to your taste.
- Lime – use fresh lime juice for the mango salsa. Lemon juice can also be used if needed.
How to Make Pork Mango Meal Prep Bowls
- Prep Sweet Potatoes – preheat the oven to 450 F AND preheat a cast iron pan over low heat. Thoroughly wash sweet potatoes and dry them. Grab a chopping board and cut sweet potatoes into 1″ dice.
Add to a large baking sheet, drizzle with some oil, and season with sea salt. Work oil and salt into the cubes with your hands and set aside. If you want to bake them in other shapes or even whole instead, I have a full tutorial on how to bake sweet potatoes.
- Prep 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 pan, and sear the pork loin for about 30 seconds on each side or until nicely brown.
- Roast Pork and Sweet Potatoes – transfer the pork tenderloin to the baking sheet with the sweet potatoes. Roast in the oven for about 18-20 minutes or until the pork reaches an internal temperature of 140F. Do not overcook!
- Make Mango Salsa – in the meantime, prepare the mango salsa. Peel and dice mango into 1″ cubes. Deseed and finely chop the jalapeños. Peel and finely dice the onion, and then finely chop the cilantro. Add everything to a bowl and season with lime juice, sea salt and pepper.
- Assemble Bowls – when the sweet potatoes and pork are done roasting, cut the pork into slices. Divide both among four meal prep containers. Then divide the mango salsa among the four containers as well.
Frequently Asked Questions
Unfortunately, no. If you want to reheat them you would have to keep the mango salsa separate. Mango salsa does not taste good if heated.
I do not recommend freezing them. The sweet potato’s texture becomes weird and the mango salsa unpalatable.
These meal prep bowls last in the fridge for up to 4 days and are best enjoyed cold.
Pork Mango Meal Prep Bowls
- 2 large sweet potatoes
- 20 oz pork tenderloin
- 2 tsp paprika
- 2 tsp oregano
- 2 Tbsp flavorless oil
- 2 mangoes
- 2 jalapeños
- 1/2 red onion
- 1/4 bunch cilantro
- 2-3 limes
- sea salt
- Preheat oven to 450F and preheat cast iron pan over low heat.
- Wash sweet potatoes well and cut into 1" dice. No need to peel it as long as it's well washed.
- Add to a large baking sheet and drizzle with a little oil and season with sea salt. Work oil and salt into the cubes with your hands and set aside.
- Mix paprika, oregano, and sea salt and pepper to taste and then rub all over pork tenderloin.
- Add a drizzle of oil to the by now hot cast iron pan and sear the pork tenderloin for about 30 seconds on each side or until nicely brown.
- Place both, sweet potato cubes and pork in the pan in the oven for 18-20 minutes or until the pork reaches an internal temperature of 140F. Do not overcook!
- In the meantime, prepare the mango salsa by peeling and dicing mango, deseeding and finely chopping jalapeños, peeling and finely dicing the onion, and finely chopping the cilantro. Add everything to a bowl and season with lime juice, sea salt, and pepper.
- Divide roasted sweet potato, pork tenderloin, and mango salsa among four meal prep containers and store in the fridge for up to 4 days.