Pork Power Bowl

Ingredients, directions and serving information for Pork Power Bowl.

• 2 medium purple or orange carrots, ribbon peeled
• 3 radishes, sliced
• 1/2 cup rice wine vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt (or ½ tsp. kosher salt)
• 1 teaspoon honey
• 1/2 cup warm water
• 1 pound pork tenderloin, cut into 1½ inch cubes
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 cup quinoa
• 2 cups low sodium vegetable stock
• 2 cups kale
• 1 15.5 oz can low sodium black beans, drained and rinsed
• 1 red bell pepper, cut into strips
• 1/2 avocado, peeled, seeded, sliced
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 avocado, peeled, seeded, sliced
• 1/4 cup nonfat honey Greek yogurt
• 1 green onion, sliced
• 1 tablespoon chopped fresh cilantro, plus more for garnish

1. 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.
2. 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.
3. 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.
4. 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.
6. In a food processor, add yogurt, 3 Tbsp. olive oil, 1 Tbsp. lime juice, ½ an avocado, green onion and cilantro. Puree until smooth, season with salt and pepper. Thin dressing with cold water, if desired.