Stashcook: Meal Planner & Recipe Keeper

Spicy Pork and Quinoa Bowl with Spinach and Avocado Cream Recipe

Name: Spicy Pork and Quinoa Bowl with Spinach and Avocado Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup quinoa; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 boneless pork chops; 2 yellow bell peppers, sliced; 1 large red onion, sliced; 4 cups baby spinach; 1 ripe avocado; 1/2 cup sour cream; 1 tablespoon lime juice; 1 (15 oz) can black beans, drained and rinsed

Stashcook

This is a yummy bowl with spicy pork, colorful veggies, and quinoa. It has a creamy sauce made with avocado and lime. It's a healthy meal that's easy to make. You cook everything and mix it in a bowl to eat!

Ingredients

1 cup quinoa

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

4 boneless pork chops

2 yellow bell peppers, sliced

1 large red onion, sliced

4 cups baby spinach

1 ripe avocado

1/2 cup sour cream

1 tablespoon lime juice

1 (15 oz) can black beans, drained and rinsed

Method

Rinse quinoa under cold water and cook according to package instructions.

Preheat oven to 450°F (230°C).

In a small bowl, mix together chili powder, cumin, paprika, garlic powder, salt, and black pepper to create the spice mix.

Cut pork chops into bite-sized strips and place on a baking sheet. Toss with half the spice mix and 1 tablespoon olive oil.

Add sliced yellow bell peppers and red onion to the pork on the baking sheet. Drizzle with the remaining olive oil and toss to coat.

Roast in the oven for about 15 minutes, until pork is cooked and vegetables are tender.

While the pork and vegetables are roasting, make the avocado cream by blending the avocado, sour cream, and lime juice until smooth. Set aside.

In a large bowl, toss the baby spinach with the cooked quinoa and black beans.

Remove the pork and vegetables from the oven and let cool slightly.

To assemble the bowls, divide the quinoa mixture among four bowls. Top with the pork and vegetable mixture.

Drizzle with the avocado cream and serve immediately.

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