Spelt, pork and pineapple bowl
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 25 G., saturated fats 4 G., proteins 31 G., carbohydrates 48 G., fiber 9 G., cholesterol 64 mg, sodium 838 mg, sugar 8 G.
Calories 530, total fat 25 G., saturated fats 4 G., proteins 31 G., carbohydrates 48 G., fiber 9 G., cholesterol 64 mg, sodium 838 mg, sugar 8 G.
This bowl is a healthy, delicious, and perfectly balanced meal in one bowl. The base of this bowl is cooked semi-polished spelt, which retains most of its beneficial micronutrients. The spelt is topped with thin slices of grilled pork tenderloin, fresh spinach, shredded red cabbage, avocado slices, and pico de gallo salsa with grilled pineapple chunks. A tangy vinaigrette ties together all the ingredients, creating a deliciously vibrant, summery bowl with fresh vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork tenderloin (about 0.5 kg)
- 3 slices of pineapple (about 1 cm thick)
- 0.5 tbsp. pico de gallo
- 2 tsp chipotle chili powder
- 1.5 tsp ground cumin
- 1 cup semi-polished spelt
- 2 tbsp freshly squeezed lime juice (from 2 limes)
- 1/3 cup olive oil
- 4 cups spinach
- 2 cups shredded red cabbage (about a quarter of a small head)
- 1 ripe avocado, diced
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Cooking the dish according to the recipe:
- Preheat the grill to medium-high and brush the grates with vegetable oil. Grill the pineapple until well-marked, about 2 minutes per side; let cool. Dice the pineapple and toss with the pico de gallo.
- Sprinkle the pork with salt, then rub with chili powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center of the pork registers 145°F (63°C), 12 to 15 minutes. Transfer to a cutting board and let the pork rest for 10 minutes.
- Meanwhile, in a medium saucepan, combine the spelt with 0.5 teaspoon of salt and cover with water to a level of 2.5 cm (1 inch) above the spelt. Bring to a boil, then reduce heat and simmer until tender, 15-18 minutes. Drain and let cool.
- Prepare the vinaigrette dressingIn a medium bowl, whisk together the lime juice, the remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of ground black pepper. Gradually whisk in the olive oil.
- Divide the spelt, spinach, kale, and avocado among the bowls. Thinly slice the pork tenderloin and add to the vegetables. Season with salt, pepper, and drizzle with the vinaigrette. Garnish. pineapple salsa.
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