Haitian Griot Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Haitian Griot Power Bowl

YOUR SOLIN GENERATED RECIPE

Haitian Griot Power Bowl

Tender pork loin marinated in citrusy epis and air-fried until golden, served over cauliflower rice with a zesty, crunch-filled pikliz slaw.

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NUTRITION

363kcal
Protein
52.5g
Fat
7.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

200 grams extra lean pork loin

200 grams cauliflower rice

75 grams green cabbage

30 grams carrots

40 grams bell pepper

15 grams lime juice

15 grams apple cider vinegar

5 grams garlic

10 grams scallions

5 grams fresh parsley

2 grams scotch bonnet pepper

1 grams dried thyme

1 grams sea salt

1 grams black pepper

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PREPARATION

  • 1

    Prepare the epis marinade by finely mincing or blending the scallions, garlic, parsley, and scotch bonnet pepper into a thick paste.

  • 2

    Cut the extra lean pork loin into 1-inch cubes and toss in a bowl with the epis paste, lime juice, dried thyme, sea salt, and black pepper.

  • 3

    Allow the pork to marinate for at least 30 minutes to ensure the citrus and aromatics penetrate the meat.

  • 4

    Place the marinated pork in an air fryer basket in a single layer and cook at 400°F for 12-15 minutes, shaking halfway through, until the edges are crispy and golden.

  • 5

    While the pork cooks, prepare the pikliz by tossing shredded cabbage, carrots, and bell peppers with the apple cider vinegar and a pinch of salt.

  • 6

    Steam the cauliflower rice in a pan over medium heat for 3-5 minutes until tender, then fluff with a fork.

  • 7

    Assemble the power bowl by placing the cauliflower rice at the base, topping with the air-fried pork, and finishing with a large serving of the zesty pikliz slaw.

Haitian Griot Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Haitian Griot Power Bowl

YOUR SOLIN GENERATED RECIPE

Haitian Griot Power Bowl

Tender pork loin marinated in citrusy epis and air-fried until golden, served over cauliflower rice with a zesty, crunch-filled pikliz slaw.

NUTRITION

363kcal
Protein
52.5g
Fat
7.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

200 grams extra lean pork loin

200 grams cauliflower rice

75 grams green cabbage

30 grams carrots

40 grams bell pepper

15 grams lime juice

15 grams apple cider vinegar

5 grams garlic

10 grams scallions

5 grams fresh parsley

2 grams scotch bonnet pepper

1 grams dried thyme

1 grams sea salt

1 grams black pepper

PREPARATION

  • 1

    Prepare the epis marinade by finely mincing or blending the scallions, garlic, parsley, and scotch bonnet pepper into a thick paste.

  • 2

    Cut the extra lean pork loin into 1-inch cubes and toss in a bowl with the epis paste, lime juice, dried thyme, sea salt, and black pepper.

  • 3

    Allow the pork to marinate for at least 30 minutes to ensure the citrus and aromatics penetrate the meat.

  • 4

    Place the marinated pork in an air fryer basket in a single layer and cook at 400°F for 12-15 minutes, shaking halfway through, until the edges are crispy and golden.

  • 5

    While the pork cooks, prepare the pikliz by tossing shredded cabbage, carrots, and bell peppers with the apple cider vinegar and a pinch of salt.

  • 6

    Steam the cauliflower rice in a pan over medium heat for 3-5 minutes until tender, then fluff with a fork.

  • 7

    Assemble the power bowl by placing the cauliflower rice at the base, topping with the air-fried pork, and finishing with a large serving of the zesty pikliz slaw.