Buddha Bowl with Quinoa and Thai Pork
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 22 G., saturated fats 4 G., proteins 44 G., carbohydrates 35 G., fiber 7 G., cholesterol 79 mg, sodium 862 mg, sugar 9 G.
Calories 500, total fat 22 G., saturated fats 4 G., proteins 44 G., carbohydrates 35 G., fiber 7 G., cholesterol 79 mg, sodium 862 mg, sugar 9 G.
This Buddha Bowl is filled with Asian flavor and the healthiest ingredients, including protein-rich quinoa, edamame, fresh carrots peeled into beautiful ribbons with a regular vegetable peeler, micronutrient-rich bean sprouts, and tender slices of pork tenderloin. To infuse the meat with a vibrant flavor, marinate it briefly in an Asian chili-garlic sauce, lightly pan-fry, and finish cooking in the oven. To serve, place the quinoa base in the bottom of a deep bowl, then top with the remaining ingredients without mixing. Drizzle with peanut sauce and enjoy.
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 0.6 kg)
- 1 tbsp + 2 tsp chili garlic sauce + extra for serving
- 3/4 cup cooked quinoa
- 1 tbsp. l. olive oil
- 1/3 cup crunchy peanut butter
- 2 tablespoons lightly salted soy sauce
- 1 tsp. grated lime zest + 2 tbsp. l. freshly squeezed lime juice
- 1 cup frozen shelled edamame beans, thawed
- 1 large carrot, cut into ribbons with a vegetable peeler
- 2 cups bean sprouts
- 1 cup fresh cilantro
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Recipes with similar ingredients: quinoa, pork tenderloin, pork, chili sauce, Peanut butter, soy sauce, lime juice, edamame beans, carrot, bean sprouts, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Slice the pork tenderloin in half crosswise, then in half lengthwise. Rub with 1 tablespoon of chili-garlic sauce and let marinate for at least 10 minutes. Meanwhile, cook the quinoa according to package directions.
- Season the pork generously with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a meat thermometer inserted into the pan reads 140°F (60°C) to 145°F (63°C), 4 to 6 minutes. Transfer the pork to a cutting board and let it rest.
- Meanwhile, in a medium bowl, combine the remaining 2 teaspoons chili garlic sauce, peanut butter, soy sauce, lime zest and juice, 1/4 teaspoon salt, some freshly ground black pepper, and 1/4 cup water.
- Divide the quinoa among the bowls and top with edamame, carrot strips, and bean sprouts. Thinly slice the pork and add to the bowls. Drizzle with peanut sauce and sprinkle with cilantro.
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