I love this easy dinner option. This was a very tasty version of a very basic staple in my menu rotation…the protein-grain-veggie bowl. The variations are endless. The seasoning can go from spicy asian to Mexican to Italian, or as in this case a sort of classic American-fare. Also this is sometimes referred to as a hippie bowl (but then it is typically vegetarian)
The last Sunday pork loin roast I made was big enough to provide leftovers for not just the Island Pork Salad I previously posted, but this dish as well! Score.
I put the meat back into the oven to roast it a bit more. I was trying to crisp up some edges and get it to a more of a slow cooked-pulled pork-falling apart stage.
I love slaw with my pulled pork so I whipped up a red cabbage slaw with just a hint of heat to go on top. I knew I would need a pretty sturdy base for all the flavors I was going to be piling up so I opted for cooked quinoa. A good solid grain to hold ALL THE THINGS I wanted to put into the pork bowl.
With scoop of quinoa in the bowl we are ready to start building! A healthy serving of the slaw on top of the quinoa, topped with the warm, slightly charred pork….then toppings. Some pinto beans to go with the BBQ pork-slaw theme (and also because yum). Orange peppers for sweet, crunch and color. Fresh tomatoes for juicy acidity and color. To balance the dense ingredients some crispy, light shredded romaine. Finally a bit of creamy avocado to top it all off.
You could easily add many types of sauce for this dish. Avocado, lime and yogurt mixed together, a bit of a vinaigrette, or a bbq sauce thinned with some vinegar or orange juice. I wanted just a little more tanginess so I mixed a bit of balsamic vinegar with plain yogurt and drizzled it over the dish. Really though I probably should have left well enough alone. The mingling slaw, pork juices, and avocado would have been perfect with just a healthy squeeze of Sriracha on top. But you do you. If you want a saucy bowl find that perfect sauce. Either way, it is pretty awesome.
Other suggestions for bases….there are endless combinations:
Tofu – brown rice – edamame, onions, peppers – miso sauce
Chick peas – quinoa – tomatoes, onions, peppers – lemon and oregano
Ground lamb/beef – basmati rice – mushrooms, carrots, peas – curry powder
Chicken thighs – farro – mushrooms, zucchini, onions – fresh basil, red pepper flakes and parmesan
Pulled Pork (or other protein)
2 cups cooked quinoa
2 cups Red Cabbage Slaw
1 can pinto beans, drained and rinsed
1 orange or yellow pepper, diced
2 small tomatoes, diced
2 cups romaine, sliced
1/2-1 avocado, diced
feta for top
1/3 cup yogurt
1 tbs balsamic
dash salt, pepper and Sriracha
Build bowls (or plates) as desired, by divide ingredients evenly between 4 plates. Start with quinoa and slaw then added topping you want. Drizzle with yogurt sauce and add a bit of feta to the top.