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Southwest-Style Pork Bowl
Recipes
Southwest-Style Pork Bowl
4 servings
40 minutes total (Active 20 minutes)
Ingredients
  • Nonstick aluminum foil
  • 1 medium sweet potato
  • 1 (15 oz) can GreenWise low-sodium garbanzo beans
  • 2 tablespoons GreenWise maple syrup
  • 1 tablespoon hot pepper sauce
  • 3 teaspoons salt-free Southwest chipotle seasoning, divided
  • 4 GreenWise boneless pork loin chops (or tenderloin; 1 ½ lb)
  • 1 (10 oz) pouch GreenWise frozen quinoa (or brown rice) blend
  • 1 (8 oz) can pineapple tidbits in juice
  • ½ cup diced pimiento peppers
  • 3 tablespoons lemon hummus
  • 1 tablespoon GreenWise nonfat plain Greek yogurt
  • 2 cups GreenWise baby kale
Steps
  1. Preheat oven to 425°F. Line 2 baking sheets with foil. Peel potato, if desired, and cut into ½-inch cubes. Drain and rinse garbanzo beans. Combine maple syrup, hot sauce, and 2 teaspoons seasoning. Coat potatoes with 2 tablespoons mixture and arrange on 1 baking sheet. Coat pork with remaining 1 ½ tablespoons mixture and place on remaining baking sheet (wash hands).
  2. Coat garbanzo beans with remaining 1 teaspoon seasoning; add to baking sheet with potatoes. Place both baking sheets in oven; bake 18–22 minutes until pork is 145°F, potatoes are tender, and garbanzo beans are crisp. Let pork stand 5 minutes to rest.
  3. Meanwhile, heat quinoa following package instructions. Drain pineapple (reserving 2 tablespoons juice) and pimientos; whisk hummus, yogurt, and pineapple juice until blended. Chop kale. Cut pork into bite-size pieces.
  4. Assemble bowls by placing about ½ cup quinoa in center of each bowl. Arrange pimientos, potatoes, garbanzo beans, pineapples, and pork in small piles on top of quinoa. Top with kale and drizzle with hummus dressing. Serve.

Amount per ¼ recipe serving: Calories 490, Total Fat 10g, Sat Fat 2.5g, Trans Fat 0g, Chol 90mg, Sodium 500mg, Total Carb 63g, Fiber 8g, Total Sugar 19g, (Incl. 6g Added Sugars), Protein 42g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 20%