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!
Servings: 4 servings
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: 1serving | Calories: 817kcal | Carbohydrates: 56g | Protein: 62g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 320mg | Sodium: 627mg | Potassium: 1945mg | Fiber: 16g | Sugar: 9g | Vitamin A: 7630IU | Vitamin C: 84mg | Calcium: 311mg | Iron: 7mg