Love your Taco Tuesdays? What about mixing it up with a burrito bowl instead? There’s nothing better than a tasty burrito, except perhaps this bowl version which gives in to your Mexican craving, whilst still ticking all the nutrition boxes. Finish it off with a hit of chilli, and you can’t go wrong!Prep Time: Approximately 15 - 20 minutes
Cooking Time: Approximately 20 minutes
Ingredients:1 lime, rind finely grated, juiced
½ teaspoon chilli powder
Sea salt to taste
4 x pork cutlets
3 teaspoons extra virgin olive oil
1 x onion, finely chopped
2 x garlic cloves, crushed
1 x teaspoon ground cumin
1 x teaspoon ground coriander
Sea salt and ground pepper to taste
425g can of corn
3 x tomatoes, finely chopped
200g cabbage, finely shredded
60g baby spinach leaves, thinly sliced
1 large carrot, peeled, coarsely grated
1/2 cup fresh coriander leaves, coarsely chopped, plus extra, to serve
1 teaspoon honey
1/2 small avocado, sliced
70g (1/4 cup) natural yoghurt
Lime wedges, to serve
Pickled jalapenos to taste
Cooked brown rice optional
Combine lime rind, chilli powder and a large pinch of sea salt in a bowl, then rub over the pork cutlets. Leave to marinate whilst preparing rest of dish.
Meanwhile heat 1 teaspoon of the oil in saucepan over medium heat. Add onion and cook until softened, then add the garlic and cumin. Cook, stirring for 1 minute. Add the tomatoes, and cook, stirring, until thickened (around 8 – 10 minutes).
Spray a chargrill pan with olive oil spray and allow to warm over medium heat. Add the pork cutlets to pan and cook for 3-4 minutes each side or until the pork is just cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
While the pork is resting, combine the cabbage, spinach, carrot, corn and coriander in a large bowl. Whisk the honey, 1 tablespoon juice and remaining olive oil in a small bowl. Add to slaw, then toss to combine.
Divide the slaw among 4 bowls. Top with the bean mixture, remove pork from bone and slice then add to the bowl, along with avocado. Serve with yoghurt, extra lime wedges and coriander.
Top with the pickled jalapenos (to taste).
You can also add a carb boost to the dish with a serve of either cooked brown rice or some warmed tortillas
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