Roasted Pork Protein Bowls with Rosemary Vinaigrette

I like to prep all of the ingredients for this dish the day before, then I can throw it all together so quickly for dinner!

⏱ 20 menit 🔨 Persiapan 20mnt 📊 Mudah 🍽 4 porsi 👁 36
Roasted Pork Protein Bowls with Rosemary Vinaigrette

Bahan-bahan

4 porsi

Langkah-langkah

  1. Divide all of the "bowl" ingredients between four bowls.
  2. Add all of the vinaigrette ingredients to a small bowl. Whisk together and then drizzle over each of the protein bowls.  Serve immediately and enjoy!
Panggang & BakarDaging Sapi & Kambing porkprotein bowlrosemary vinaigretteveggiesamerican

Nutrisi per porsi

817kcal

💰 Estimasi Harga

Total Bahan
Rp 1.800
Per Porsi
Rp 450/porsi
🏠 Lebih Hemat
~Rp 3.600 dari beli jadi!
📋 Rincian Harga Bahan (7% bahan terdeteksi)
BahanJumlahSubtotal
One 23 ounce Smithfield Rosemary and Olive Oil Pork Sirloin - -
quinoa 0.75 cup -
eggs 4 large -
avocados 2 medium -
canned garbanzo beans 1.333 cups -
carrots 2 medium -
bell pepper 1 large -
crumbled feta cheese 1 cup -
halved pear or cherry tomatoes 1.5 cups Rp 1.800
red wine vinegar 3 tablespoons -
white wine vinegar 3 tablespoons -
chopped shallots 2 tablespoons -
olive oil 1.5 tablespoons -
chopped fresh Italian parsley 1 tablespoon -
chopped fresh rosemary 2 teaspoons -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Beri Rating

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Roasted Pork Protein Bowls with Rosemary Vinaigrette

Bahan-bahan:
  • One 23 ounce Smithfield Rosemary and Olive Oil Pork Sirloin, (cooked according to package directions and cut into cubes)
  • ¾ cup quinoa, (cooked according to package directions and cooled)
  • 4 large eggs, (hard boiled and sliced)
  • 2 medium avocados, (sliced)
  • 1⅓ cups canned garbanzo beans, (rinsed and drained)
  • 2 medium carrots, (shredded)
  • 1 large bell pepper, (seeds and ribs removed, then sliced)
  • 1 cup crumbled feta cheese
  • 1½ cups halved pear or cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped shallots
  • 1½ tablespoons olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 2 teaspoons chopped fresh rosemary

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