Now that I'm running more miles again, I'm making an effort to be extra conscious about what I'm eating to fuel my workouts.
Although I rarely cook pork, I've seen a lot of recipes featuring it lately and thought it might be a nice change of pace from the usual chicken and fish. I've also drooled over a few bowl recipes featuring quinoa as the base so decided to create my own version!
One of the best things about bowl recipes is how versatile they are - you can mix and match ingredients to your own liking. Don't like pork? Use chicken. Picky kids not into salsa? Leave it off.
Busy athletes will appreciate the convenience of prepping in advance for meals throughout the week. Just store your quinoa, vegetables and meat in separate containers and layer them together when you're ready to eat!
Pork Verde Quinoa Bowls
1/2 pound pork tenderloin, cut into bite-size pieces (Can also substitute chicken or tofu)
2 tsp Mexican seasoning blend (I used Penzey's Arizona Dreaming)
2 Tbsp salsa verde
1 Tbsp olive oil
1/2 small red onion, diced
1 green bell pepper, diced
1 can black beans, rinsed and drained
1 cup corn
1 tsp cumin
2 cups cooked quinoa
Salsa verde and shredded cheese for serving
Preheat oven to 350 degrees. In a small oven-safe dish, combine the pork, Mexican seasoning and salsa verde. Bake for 20 minutes or until pork is fully cooked.
While the pork is baking, heat olive oil in a large pan. Add onion and pepper and cook until soft. Then add black beans and corn and sprinkle with cumin. Cook until heated through then set aside.
Once your pork and vegetables are cooked, it's time to prepare the bowls! Divide the quinoa between 4-6 bowls, then top with vegetables, followed by the pork. Spoon additional salsa verde on top and sprinkle with cheese.
It's really that easy! ;)
I'd like to know . . . what's in your perfect bowl?