Serves 4
490 cal · 55 min
Pork Power Bowl
Recipe GLPR750840967c78d1
A vibrant and nutritious grain bowl featuring seasoned pork tenderloin, fluffy quinoa, fresh vegetables, and a creamy cilantro-lime dressing. This wholesome meal is packed with protein, fiber, and fresh flavors.
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Ingredients
1 pound Pork tenderloin, cut into 1½ inch cubes
1 tablespoon Olive oil
1 teaspoon Paprika
½ teaspoon Ground cumin
¼ teaspoon Salt
1 cup Quinoa
2 cups Low sodium vegetable stock
2 Purple or orange carrots, ribbon peeled
3 Radishes, sliced
½ cup Rice wine vinegar
1 clove Garlic, minced
1 teaspoon Honey
½ cup Warm water
2 cups Fresh kale
1 15.5 oz can Low sodium black beans, drained and rinsed
1 Red bell pepper, cut into strips
½ Avocado, peeled, seeded, and sliced
3 tablespoons Olive oil for dressing
1 tablespoon Lime juice for dressing
½ Avocado for dressing, peeled, seeded, and sliced
¼ cup Nonfat honey Greek yogurt
1 Green onion, sliced
1 tablespoon Fresh cilantro, chopped
Directions
Prepare the quick-pickled vegetables by combining the rice wine vinegar, minced garlic, salt, honey, and warm water in a bowl. Add the ribbon-peeled carrots and sliced radishes, stirring well to coat. Let sit for at least 15 minutes while you prepare the other components.
Season the pork tenderloin cubes with paprika, ground cumin, and a pinch of salt. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the pork for 12–15 minutes, stirring occasionally, until the internal temperature reaches 145°F. Transfer to a plate.
In a separate pot, bring the vegetable stock to a boil. Add the quinoa, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let cool slightly.
While the quinoa cooks, prepare the greens by removing the tough stems from the kale and roughly chopping the leaves. If desired, massage the kale with a small amount of olive oil to soften it.
Make the optional cilantro-lime dressing by blending together 3 tablespoons olive oil, 1 tablespoon lime juice, 0.5 peeled and seeded avocado, 0.25 cup nonfat honey Greek yogurt, sliced green onion, and 1 tablespoon fresh cilantro until smooth and creamy.
Assemble the power bowls: divide the cooked quinoa among four bowls, then top each with a portion of chopped kale, drained and rinsed black beans, cooked pork, red bell pepper strips, pickled carrots and radishes (drained), and sliced avocado.
Drizzle each bowl with the cilantro-lime dressing and garnish with additional fresh cilantro. Serve immediately and enjoy.
