Name: Al Pastor Rice Bowl with Pickled Onions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz pork loin; 0.5 cup cooked brown rice; 0.5 cup canned black beans; 0.25 cup fresh pineapple; 0.25 cup red onion; 2 tbsp apple cider vinegar; 1 tsp olive oil; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh cilantro; 0.5 whole lime

Nutrition

Per serving

489 calories

Protein: 38g; 31% of calories
Carbs: 59g; 48% of calories
Fat: 12g; 21% of calories

Instructions

Prep 15 min · Cook 10 min

Thinly slice the red onion and place in a small bowl with apple cider vinegar and a pinch of salt to quick-pickle.
Cut the pork loin into small 1/2-inch cubes and season with chili powder, cumin, garlic powder, salt, and pepper.
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
Add the pork to the skillet and sear until browned on all sides, which takes about 5 minutes.
Stir in the fresh pineapple chunks and cook for another 2 minutes until the pineapple is slightly caramelized and the pork is cooked through.
Warm the cooked brown rice and black beans in a separate bowl or the microwave until steaming.
Assemble the bowl by layering the rice and beans, then topping with the al pastor pork and pineapple mixture.
Garnish with the pickled red onions, fresh cilantro, and a squeeze of lime juice.

Nutrition

Ingredients

Instructions

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