NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Pork loin

1 tbsp Gochujang

1 tsp Sesame oil

1 tbsp Tamari

0.5 tsp Garlic

0.5 tsp Ginger

1 cup Cauliflower rice

0.25 cup Edamame

1 cup Spinach

1 large Egg

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes before transferring to an ice bath.

• 2

  In a small bowl, whisk together the gochujang, tamari, minced garlic, and grated ginger to create the glaze.

• 3

  Season the pork loin strips with sea salt and black pepper.

• 4

  Heat sesame oil in a large skillet over medium-high heat and sear the pork until browned and cooked through.

• 5

  Pour the gochujang glaze over the pork and toss until the meat is thoroughly coated and sticky.

• 6

  In a separate pan, sauté the cauliflower rice, edamame, and spinach until the spinach is wilted and the rice is tender.

• 7

  Peel the soft-boiled egg and slice it in half.

• 8

  Assemble the bowl by layering the vegetable base, topping with the spicy glazed pork, and finishing with the egg halves.