Pulled Pork Quinoa Bowl Sandi

Pulled Pork Quinoa Bowl Sandi

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 696.5
  • Total Fat: 27.9 g
  • Cholesterol: 66.6 mg
  • Sodium: 677.9 mg
  • Total Carbs: 77.7 g
  • Dietary Fiber: 16.3 g
  • Protein: 35.9 g

View full nutritional breakdown of Pulled Pork Quinoa Bowl Sandi calories by ingredient
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Introduction

Quinoa power bowl with assorted veggies - use what you have. Calories will be lower if you don't use starchy corn or sweet potato. Use left over pulled pork (or chicken) to top. Add a NC vinegar bbq sauce for additional flavor. See other recipe for sauce. Quinoa power bowl with assorted veggies - use what you have. Calories will be lower if you don't use starchy corn or sweet potato. Use left over pulled pork (or chicken) to top. Add a NC vinegar bbq sauce for additional flavor. See other recipe for sauce.
Number of Servings: 4

Ingredients

    1 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
    2 medium whole (2-3/5" dia) Red Ripe Tomatoes diced
    2 cloves Garlic
    1 medium (2-1/2" dia) Onions, raw diced and split
    1 tbsp Lime Juice, juice of 1 lime
    439 grams Beans, black 1 15.5 oz can, drained and rinsed
    2 tbsp "LouAna" Pure Coconut Oil for cooking veggies
    1 sweetpotato, 5" long Sweet potato, microwaved to partial doneness then diced or cut into thin wedges, with skin
    1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh cut in strips
    6 oz Portobella Mushrooms (by DOOGERDOG) cut into strips
    2 large (7-1/4" to 8-1/2" long) Carrots, raw chopped
    1 tbsp Cilantro, dried or fresh to taste
    1 tsp Salt
    10 oz Pork Shoulder (pork butt, picnic roast) leftovers, or use chicken

Directions

Cook quinoa and set aside
Make quick salsa by combining tomatoes, 1/2 of diced onion, lime juice, salt, cilantro
Drain and rinse beans, then heat in small pot with water until just heated thru, drain again before serving
While quinoa and beans are cooking, heat oil in skillet over medium heat. Cook remaining onion, carrots together, cook red peppers, and sweet potato together, each just util cooked thru, set aside but keep divided for pretty presentation
Do same with Mushrooms, set aside
Heat pork in either pan or to save fat heat in microwave on paper towels and paper plate

To serve:
Divide all ingredients into four bowls, layer as such:
quinoa
arrange in quarters on top: sweet potatoes, carrots & onions, mushrooms, red peppers

Top with 1/4 of the pulled pork (or chicken)
Top with 1/4 of the quick salsa
Add Vinegar BBQ sauce if desired


Serving Size: Makes 4 full bowls

Number of Servings: 4

Recipe submitted by SparkPeople user SANDRAMONROE.

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Member Ratings For This Recipe


  • Very Good
    tasty - 1/28/20

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