Pork Power Bowl

Name: Pork Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 purple or orange carrots (medium, ribbon peeled); 3 radishes (sliced); 0.5 cup rice wine vinegar; 1 clove garlic (minced); 0.25 teaspoon salt; 1 teaspoon honey; 0.5 cup water (warm); 1 pound pork tenderloin (cut into 1.5 inch cubes); 3 tablespoon lime juice; 4 tablespoon olive oil; 1 teaspoon paprika; 0.5 teaspoon ground cumin; 1 cup quinoa; 2 cup vegetable stock (low sodium); 2 cup kale; 1 can black beans (15.5 ounce, low sodium, drained and rinsed); 1 red bell pepper (cut into strips); 1 avocado (peeled, seeded, sliced); 0.25 teaspoon black pepper; 0.25 cup honey Greek yogurt (nonfat); 1 green onion (sliced); 1 tablespoon fresh cilantro (chopped, plus more for garnish)

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.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 purple or orange carrots (medium, ribbon peeled)
3 radishes (sliced)
0.5 cup rice wine vinegar
1 clove garlic (minced)
0.25 teaspoon salt
1 teaspoon honey
0.5 cup water (warm)
1 pound pork tenderloin (cut into 1.5 inch cubes)
3 tablespoon lime juice
4 tablespoon olive oil
1 teaspoon paprika
0.5 teaspoon ground cumin
1 cup quinoa
2 cup vegetable stock (low sodium)
2 cup kale
1 can black beans (15.5 ounce, low sodium, drained and rinsed)
1 red bell pepper (cut into strips)
1 avocado (peeled, seeded, sliced)
0.25 teaspoon black pepper
0.25 cup honey Greek yogurt (nonfat)
1 green onion (sliced)
1 tablespoon fresh cilantro (chopped, plus more for garnish)

Instructions

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.
Dressing (optional): 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.

Notes

Dressing nutrition not included.

Nutrition (per serving)

Calories: 490
Protein: 38.1 g
Carbohydrates: 51.7 g
Fat: 14.5 g
Fiber: 14.2 g
Sodium: 512 mg
Saturated Fat: 3.2 g
Sugar: 6.3 g
Cholesterol: 64 mg