Pork Power Bowl
The Pork Power Bowl combines savory, tender pork tenderloin with a colorful mix of vegetables and grains, creating a balanced and nutritious meal. This dish offers a flavorful and wholesome option for a satisfying lunch or dinner.
contains dairycontains meatcontains alcohol
Ingredients
US
Metric
- 2 medium purple or orange carrots, ribbon peeled
- 3 radishes, sliced
- 120 ml rice wine vinegar
- 1 clove garlic, minced
- 1 ml salt (or ½ tsp. kosher salt)
- 5 ml honey
- 120 ml warm water
- 455 g pork tenderloin (cut into 1 ½ inch cubes)
- 30 ml lime juice
- 15 ml olive oil
- 5 ml paprika
- 2 ml ground cumin
- 240 ml quinoa
- 470 ml no salt added vegetable stock
- 470 ml kale
- 1 can (15.5 oz) no salt added black beans, drained and rinsed
- 1 red bell pepper, cut into strips
- 1/2 avocado, peeled, seeded, sliced
- Dressing (optional):
- 44 ml olive oil
- 15 ml lime juice
- 1/2 avocado, peeled, seeded, sliced
- 60 ml nonfat honey Greek yogurt
- 1 green onion, sliced
- 15 ml chopped fresh cilantro (plus more for garnish)
Make it lactose-friendly
- 1/4 cup nonfat honey Greek yogurt → lactose-free or coconut yogurt
Steps
- Wash hands with soap and water.
- 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.
- 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.
- 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.
Nutrition (per serving)
| Calories | 501 |
|---|---|
| Protein | 38.0 g |
| Fat | 13.0 g |
| Carbs | 59.0 g |
| Fiber | 15.0 g |
| Sodium | 434 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)