Page 68 - Celebrating 10 Years Veggie Van Recipe Book

LUNCH/ALMUERZO
Pork Power Bowl
Ingredients
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2 medium purple or orange
carrots, ribbon peeled
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3 radishes, sliced
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1/2 cup rice wine vinegar
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1 clove garlic, minced
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1/4 teaspoon salt (or ½
tsp. kosher salt)
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1 teaspoon honey
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1/2 cup warm water
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1 pound pork tenderloin,
cut into 1 ½ inch cubes
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2 tablespoons lime juice
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1 tablespoon olive oil
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1 teaspoon paprika
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1/2 teaspoon ground cumin
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1 cup quinoa
2 cups no salt added vegetable stock
2 cups 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)
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3 tablespoons olive oil
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1 tablespoon lime juice
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1/2 avocado, peeled, seeded, sliced
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1/4 cup nonfat honey Greek yogurt
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1 green onion, sliced
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1 tablespoon chopped fresh
cilantro, plus more for garnish
Directions
1. 2. 3. 4. 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.
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.
Dressing (optional):
1. In a food processor, add
yogurt, 3 Tbsp. olive oil, 1
Tbsp. lime juice, ½ an avocado,
green onion and cilantro.
2. Puree until smooth, season with
salt and pepper. Thin dressing
with cold water, if desired.
68 | VEGGIE VAN | 10TH ANNIVERSARY COOKBOOK