夕食普通

Pork Power Bowl

Name: Pork Power Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 medium purple or orange carrots, ribbon peeled; 3 radishes, sliced; 1/2 cup rice wine vinegar; 1 clove garlic, minced; 1/4 teaspoon salt (or ½ tsp. kosher salt); 1 teaspoon honey; 1/2 cup warm water; 1 pound pork tenderloin, cut into 1½ inch cubes; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1 cup quinoa; 2 cups low sodium vegetable stock; 2 cups kale; 1 15.5 oz can low sodium black beans, drained and rinsed; 1 red bell pepper, cut into strips; 1/2 avocado, peeled, seeded, sliced; 3 tablespoons olive oil; 1 tablespoon lime juice; 1/2 avocado, peeled, seeded, sliced; 1/4 cup nonfat honey Greek yogurt; 1 green onion, sliced; 1 tablespoon chopped fresh cilantro, 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.

1 h4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1 serving

490

カロリー

38g

タンパク質

52g

炭水化物

15g

脂質

14g

食物繊維

糖類

512mg

ナトリウム

飽和脂肪酸 3 g · コレステロール 64 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

purple or orange carrots, ribbon peeled
2 medium
radishes, sliced
3
rice wine vinegar
1/2 cup
garlic, minced
1 clove
salt (or ½ tsp. kosher salt)
1/4 teaspoon
honey
1 teaspoon
warm water
1/2 cup
pork tenderloin, cut into 1½ inch cubes
1 pound
lime juice
2 tablespoons
olive oil
1 tablespoon
paprika
1 teaspoon
ground cumin
1/2 teaspoon
quinoa
1 cup
low sodium vegetable stock
2 cups
kale
2 cups
15.5 oz can low sodium black beans, drained and rinsed
1
red bell pepper, cut into strips
1
avocado, peeled, seeded, sliced
1/2
olive oil
3 tablespoons
lime juice
1 tablespoon
avocado, peeled, seeded, sliced
1/2
nonfat honey Greek yogurt
1/4 cup
green onion, sliced
1
chopped fresh cilantro, plus more for garnish
1 tablespoon

作り方

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

出典: USDA MyPlate Kitchen · Created by The National Pork Board, a member of the MyPlate National Strategic Partnership Program

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