Chipotle Adobo Pork Bowls
There’s something magical about chipotle and pork—especially when it’s drenched in smoky adobo sauce and seared to golden perfection. These chipotle adobo pork bowls packs serious flavor with juicy chunks of marinated pork, ultra-crispy roasted potatoes, and a fresh corn salsa that brings a sweet, tangy, and spicy pop to every bite.
At 576 calories and 54g of protein, it’s the kind of meal that hits like comfort food but performs like a macro champ. You’ve got sweet, heat, char, and crunch—all without ever feeling heavy or greasy. It’s balanced, bold, and reheats like it was made for meal prep.
This one’s for the meal preppers who want a little more wow in their weekly rotation. The chipotle-lime marinade clings to every bite of pork, the potatoes roast up golden and crisp, and the corn salsa adds that bright, craveable contrast that makes the whole thing feel like a cheat meal—even though it’s anything but.
Chipotle Adobo Pork Bowls
Equipment
Ingredients
For the Pork:
- 2 lbs boneless pork chops sliced into 1/2 inch chunks
- 2 tbsp chipotle peppers in adobo sauce minced
- 1 tbsp lime juice
- 1 tsp honey
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tbsp Olive oil Use spray for cooking
For the Roasted Potatoes:
- 1 lb baby potatoes halved or quartered
- 1/2 tbsp Olive oil Use spray for evenness
- 1 tsp smoked paprika
- 1/2 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Corn Salsa:
- 1 cup corn fire-roasted if available
- 1/2 medium red onion finely diced
- 1 jalapeño finely chopped (seeds removed for less heat)
- 2 roma tomatoes diced
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
Marinate the Pork:
- In a large bowl, mix together minced chipotle peppers, lime juice, honey, smoked paprika, cumin, garlic powder, salt, and pepper. Add pork slices and toss to coat. Let marinate for at least 15 minutes while preparing the potatoes & corn salsa.2 lbs boneless pork chops, 2 tbsp chipotle peppers in adobo sauce, 1 tbsp lime juice, 1 tsp honey, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Roast the Potatoes:
- Preheat oven to 425°F. Toss halved baby potatoes with olive oil spray, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.1 lb baby potatoes, 1/2 tbsp Olive oil, 1 tsp smoked paprika, 1/2 tbsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Prepare the Corn Salsa
- While potatoes roast, add corn to a dry skillet over medium-high heat and char for 5–7 minutes. In a bowl, combine corn with diced red onion, jalapeño, roma tomatoes, cilantro, lime juice, garlic powder, and salt. Stir and chill until serving.1 cup corn, 1/2 medium red onion, 1 jalapeño, 2 roma tomatoes, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp salt
Cook the Pork:
- Heat a large skillet over medium-high heat, spray with olive oil, and cook pork strips in a single layer (in batches if needed) for 4–6 minutes per side or until browned and cooked through.1/2 tbsp Olive oil
Assemble the Bowls:
- Divide roasted potatoes, pork, and corn salsa into 4 meal prep containers. Garnish with extra cilantro or lime wedges if desired.
Nutrition
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Why You’ll Love These Chipotle Adobo Pork Bowls
These bowls are a flavor overload in the best possible way. The pork is marinated in smoky chipotle peppers, garlic, cumin, and lime—giving each bite a bold, spicy punch that plays beautifully with the natural sweetness of roasted potatoes.
The corn salsa brings color and brightness to the bowl, with fire-roasted corn, tomato, jalapeño, and red onion in a lime-forward finish. It’s the contrast you didn’t know you needed but won’t want to skip ever again.
Every component holds up like a champ in the fridge, meaning your lunch game is secured all week long. And with 54g of protein per serving, you’re staying full and fueled.
Ingredient Substitutions & Customizations
Switch the Protein
Swap pork for chicken thighs or sliced steak. Even tofu works well with the chipotle-lime flavor combo if you’re going plant-based.
Control the Heat
Dial back the chipotle or skip the jalapeño seeds to keep it milder. Or double down with extra adobo sauce and hot sauce if you like it spicy.
Potato Swaps
You can sub in roasted sweet potatoes, butternut squash, or even cauliflower for lower carbs or added fiber.
Corn Salsa Variations
Use avocado chunks for creaminess or black beans to make it even heartier. Mango or pineapple also bring a sweet contrast.
Make It a Rice Bowl
If you’re not feeling potatoes, white rice, brown rice, or cilantro-lime rice all work great with these flavors.
Expert Tips for Perfect Chipotle Pork
Marinate Like You Mean It
Even 15–20 minutes gives great flavor, but overnight marinade takes it to the next level.
Sear in Batches
Avoid overcrowding the skillet so each piece gets that golden sear—not a steamed finish.
Roast Potatoes on High Heat
425°F is the sweet spot. Flip halfway through and don’t crowd the pan for ultimate crispiness.
Char the Corn
Use a dry skillet and high heat to get a slight char on the corn—this brings out natural sweetness and adds depth.
Serving Suggestions & Storage Tips
Storage
Store bowls in airtight containers for up to 4 days in the fridge. Freeze pork separately for up to 2 months.
Reheating
Microwave in short bursts or reheat pork and potatoes in a skillet with a splash of water or oil for best texture.
Garnish Ideas
Extra lime wedges, chopped cilantro, a little queso fresco, or avocado slices make great finishing touches.
FAQs
Can I use pork tenderloin instead of pork chops?
Yes—just trim the fat and slice into similar-size chunks. Tenderloin cooks a bit faster, so keep an eye on doneness.
Can I skip the salsa?
You can, but the corn salsa adds freshness and texture that really completes the bowl. It also holds up well in the fridge.
Can I grill the pork instead of searing?
Absolutely. Grilled pork + chipotle = smoky heaven. Just don’t skip the marinade.
Is this meal prep-friendly?
Extremely. All components reheat well, and the potatoes stay surprisingly crispy with proper storage.
What if I don’t have chipotle peppers in adobo?
You can sub with chipotle powder and a bit of tomato paste, but the canned version gives the best depth of flavor.
6 Other High-Protein Pork Recipes to Try
Looking for more macro-friendly pork recipes that are easy to prep, reheat like a dream, and pack serious protein per serving? These high-protein pork meals are perfect for your weekly meal prep—whether you’re bulking, cutting, or just tired of dry chicken.
My most popular High-Protein Meal prep Recipes (they slap)
- Mongolian Meatballs – A high-protein meal prep classic: sweet, savory, macro-packed beef meatballs that always deliver.
- Garlic Steak Bites with Creamy Mac & Cheese – The ultimate high-protein comfort food—juicy steak, creamy pasta, and insane reheating power.
- Chipotle Honey Chicken Bowls – 53g of protein per bowl with smoky-sweet flavor and lime-infused jasmine rice—perfect for muscle-building meal prep.
- Sun-Dried Tomato Chicken Pasta – High-protein chicken pasta with creamy sun-dried tomato sauce that reheats like a dream.
- Honey Sriracha Meatballs – Sticky, spicy meatballs with 67g of protein per serving. Macro-friendly, meal-preppable, and dangerously good.
- Baked Tandoori Salmon – A bold, high-protein salmon meal prep with warm spices and minimal effort. Perfect for healthy weeknight dinners.
And as always, if you made it all the way down here and still haven’t found your perfect macro-packed meal, you can explore my full recipe catalogue—over 60+ free high-protein meal prep recipes—linked right here.
Master the Macro Mindset
Want to see how I structure high-protein meal prep recipes like this to hit real fitness goals—whether you’re cutting, bulking, or just trying to stay lean? Check out my full meal prep strategy here to learn how I use macro-friendly meals to stay consistent all week long.