Pork Power Bowl with Quinoa and Avocado

This power bowl is packed with lean protein, fiber-rich quinoa, and healthy fats from avocado to keep you energized and full for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 medium purple or orange carrots, ribbon peeled · 30 kcal in the whole recipe
• 3 radishes, sliced · 4 kcal in the whole recipe
• 1/2 cup rice wine vinegar · 73 kcal in the whole recipe
• 1 clove garlic, minced · 4 kcal in the whole recipe
• 1/4 teaspoon salt
• 1 teaspoon honey · 18 kcal in the whole recipe
• 1/2 cup warm water
• 1 pound pork tenderloin, cut into 1½ inch cubes · 521 kcal in the whole recipe
• 3 tablespoons lime juice, divided · 10 kcal in the whole recipe
• 4 tablespoons olive oil, divided · 432 kcal in the whole recipe
• 1 teaspoon paprika · 5 kcal in the whole recipe
• 1/2 teaspoon ground cumin · 2 kcal in the whole recipe
• 1 cup quinoa · 175 kcal in the whole recipe
• 2 cups low sodium vegetable stock · 6 kcal in the whole recipe
• 2 cups kale, chopped · 18 kcal in the whole recipe
• 1 15.5 oz can low sodium black beans, drained and rinsed · 381 kcal in the whole recipe
• 1 red bell pepper, cut into strips · 32 kcal in the whole recipe
• 1 whole avocado, peeled and seeded · 214 kcal in the whole recipe
• 1/4 cup nonfat Greek yogurt · 31 kcal in the whole recipe
• 1 green onion, sliced · 4 kcal in the whole recipe
• 1 tablespoon chopped fresh cilantro · 1 kcal in the whole recipe

Method

1. In a jar, combine the carrots, radishes, rice wine vinegar, garlic, salt, honey, and warm water. Shake well and let sit for 30 minutes to quick-pickle.

   

2. Toss the cubed pork tenderloin with 2 tablespoons of lime juice, 1 tablespoon of olive oil, paprika, and cumin. Cover and marinate for 15 minutes.

   

3. In a medium saucepan, bring the quinoa, vegetable stock, and kale to a boil. Reduce heat to low, cover, and simmer for 15 minutes, then let rest off the heat for 5 minutes.

   

4. Preheat your grill or grill pan to medium-high. Thread the marinated pork onto skewers and grill, turning frequently, until the internal temperature reaches 145°F (63°C), about 8-10 minutes, then let rest for 3 minutes.

   

5. In a food processor, blend the Greek yogurt, remaining 3 tablespoons of olive oil, remaining 1 tablespoon of lime juice, half of the avocado, green onion, and cilantro until smooth. Thin with a splash of cold water if desired.

   

6. Divide the cooked quinoa and kale among four bowls. Top with the black beans, red bell pepper, the remaining sliced avocado, drained pickled veggies, and the grilled pork, then drizzle with the avocado-yogurt dressing.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.