Healthy pork burrito bowl
Enjoy a flavorful and nutritious Healthy Pork Burrito Bowl featuring tender pork fillets, roasted sweet potatoes, creamy avocado, fresh lettuce, juicy cherry tomatoes, crisp cucumber, tangy Greek yogurt, and zesty lime juice. Perfectly seasoned with paprika and garnished with fresh coriander leaves, this wholesome dish is a delicious balance of protein and veggies for a satisfying meal.
- 02 Mar 2025
- Cook time 15 min
- Prep time 50 min
- 4 Servings
- 10 Ingredients
This Healthy Pork Burrito Bowl is a delicious and nutritious meal that combines lean pork fillets with fresh vegetables and vibrant flavors. Perfect for a quick lunch or a satisfying dinner, this recipe is packed with wholesome ingredients that will keep you energized and satisfied.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
- Roast in the oven for about 20-25 minutes or until tender and slightly crispy, flipping halfway through the baking time.
- In a small bowl, mix together the lime juice and paprika.
- Rub this mixture onto the pork fillets, ensuring they are well-coated.
- Heat a skillet over medium heat and add a splash of olive oil.
- Cook the pork fillets for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C) and are nicely browned on the outside.
- Once cooked, remove the pork fillets from the skillet and let them rest for a few minutes before slicing into thin strips.
- While the sweet potatoes are roasting and the pork is cooking, wash and chop the lettuce into bite-sized pieces.
- Halve the cherry tomatoes.
- Peel and slice the cucumber into thin rounds.
- Cut the avocado in half, remove the pit, and slice it into thin strips.
- In a large bowl or on a plate, arrange a bed of lettuce as the base.
- Add a portion of roasted sweet potatoes, sliced pork, cherry tomatoes, cucumber slices, and avocado slices on top.
- Dollop the Greek yogurt over the salad as a healthy dressing alternative.
- Garnish with fresh coriander leaves.
- Serve the healthy pork burrito bowl immediately while the ingredients are fresh.
- Optionally, you can squeeze a bit more lime juice on top or add extra herbs and spices to taste.
Tips:
- Marinate the pork fillets with lime juice and paprika for at least 30 minutes to enhance the flavor.
- Roast the sweet potatoes in the oven at 400°F (200°C) for 25-30 minutes until they are tender and slightly caramelized.
- For a smoother and creamier texture, mash the avocado before adding it to the burrito bowl.
- Use fresh and crisp lettuce for added crunch and freshness in your bowl.
- Slice the cherry tomatoes and cucumber into bite-sized pieces for easier mixing and eating.
- Mix the Greek yogurt with a bit of lime juice and paprika to create a tangy dressing for the bowl.
- Don't forget to sprinkle fresh coriander leaves on top for an extra burst of flavor.
Enjoy this refreshing and healthy pork burrito bowl that not only tastes great but is also packed with nutrients. It's a perfect choice for those looking to maintain a balanced diet without sacrificing flavor. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 520 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 9g | 24% |
| Sugar 10g | 10% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.35g | 8% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 1060ug | 118% |
| Choline 120mg | 23% |
| Vitamin B1 1.22mg | 102% |
| Vitamin B2 0.65mg | 50% |
| Vitamin B3 9mg | 57% |
| Vitamin B6 1.32mg | 78% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.66ug | 27% |
| Vitamin C 27mg | 31% |
| Vitamin E 2.50mg | 17% |
| Vitamin K 140ug | 113% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 3.27mg | 30% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1500mg | 44% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 3.13mg | 28% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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