Pork Power Bowl
- Calories
- Fat
- Protein
- Fiber
Ingredients
21 ingredients | 45 minutes | 4 servings
- 2 medium purple or orange carrots, ribbon peeled
- 3 radishes, sliced
- 1/2 cup rice wine vinegar
- 1 garlic clove, minced
- 1/2 tsp. kosher salt
- 1 tsp. honey
- 1/2 cup warm water
- 1 lb. pork tenderloin, cut into 1 ½ inch cubes
- 3 Tbsp. lime juice
- 4 Tbsp. olive oil
- 1 tsp. paprika
- 1/2 tsp. ground cumin
- 1 cup quinoa
- 2 cups no salt added vegetable stock
- 2 cups kale
- 1 can no salt added black beans, drained and rinsed
- 1 red bell pepper, cut into strips
- 1 avocado, peeled, seeded, sliced and divided
- 1/4 cup nonfat honey Greek yogurt
- 1 green onion, sliced
- 1 Tbsp. chopped fresh cilantro, plus more for garnish
Directions
- In a large mason jar add the carrots, radish, rice wine vinegar, garlic, salt, honey and water, shake to combine. Let sit for 30 minutes.
- In a medium bowl toss the pork, 2 Tbsp. lime juice, 1 Tbsp. olive oil, paprika and cumin. Cover and marinate for 15 minutes. Preheat the grill to medium-high heat.
- Place the quinoa, stock and kale in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes. Season with salt and pepper.
- Thread the pork onto skewers and grill over medium-high heat, turning frequently, until pork reaches an internal temperature of 145 degrees F. Let pork rest for 3 minutes.
- In a food processor, add yogurt, 3 Tbsp. olive oil, 1 Tbsp. lime juice, ½ an avocado, green onion and cilantro. Puree until smooth, season with salt and pepper. Thin dressing with cold water, if desired.
- Divide the quinoa between four bowls. Arrange the beans, peppers, avocado, carrots and radishes on top of the quinoa. Remove the pork from the skewers and place it on top of the bowls. Drizzle with dressing and garnish with additional cilantro, if desired.
Notes: Dressing nutrition not included.
