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Roasted Pork Protein Bowls with Rosemary Vinaigrette
I like to prep all of the ingredients for this dish the day before, then I can throw it all together so quickly for dinner!
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
817
kcal
Author
RecipeGirl.com
Course
Main Course
Cuisine
American
Keyword
pork, protein bowl, rosemary vinaigrette, veggies
Ingredients
PROTEIN BOWLS
One
23 ounce
Smithfield Rosemary and Olive Oil Pork Sirloin,
cooked according to package directions and cut into cubes
¾
cup
quinoa,
cooked according to package directions and cooled
4
large
eggs,
hard boiled and sliced
2
medium
avocados,
sliced
1⅓
cups
canned garbanzo beans,
rinsed and drained
2
medium
carrots,
shredded
1
large
bell pepper,
seeds and ribs removed, then sliced
1
cup
crumbled feta cheese
1½
cups
halved pear or cherry tomatoes
ROSEMARY VINAIGRETTE
3
tablespoons
red wine vinegar
3
tablespoons
white wine vinegar
2
tablespoons
chopped shallots
1½
tablespoons
olive oil
1
tablespoon
chopped fresh Italian parsley
2
teaspoons
chopped fresh rosemary
Instructions
Divide all of the "bowl" ingredients between four bowls.
Add all of the vinaigrette ingredients to a small bowl. Whisk together and then drizzle over each of the protein bowls. Serve immediately and enjoy!
Notes
Feel free to switch out some of the veggies for other veggies that you may enjoy.
Nutrition
Serving:
1
serving
|
Calories:
817
kcal
|
Carbohydrates:
56
g
|
Protein:
62
g
|
Fat:
39
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
19
g
|
Trans Fat:
0.04
g
|
Cholesterol:
320
mg
|
Sodium:
627
mg
|
Potassium:
1945
mg
|
Fiber:
16
g
|
Sugar:
9
g
|
Vitamin A:
7630
IU
|
Vitamin C:
84
mg
|
Calcium:
311
mg
|
Iron:
7
mg