Photo: Erik Putz
A restaurant-style grain bowl is easy to make at home. With perfectly spiced Cuban pork, tender sweet potatoes and a creamy lime sauce, this recipe will go into weekly rotation.
1 cup pearl barley
¼ cup orange juice
¼ cup lime juice
4 garlic cloves, minced
¾ tsp dried oregano
¾ tsp cumin
½ tsp salt
2 tbsp olive oil, divided
450 g pork tenderloin, cut into ¾-in. cubes
1 sweet potato, peeled and cut into ½-in. cubes
4 cups packed chopped kale
1 cup no-salt added black beans, drained and rinsed
1 avocado, pitted, peeled and chopped
⅓ cup chopped cilantro, leaves and stems
3 tbsp lime juice or white vinegar
3 tbsp olive oil
1 tsp honey
Cook barley following package directions until tender, about 25 min. Drain and set aside.
In a large bowl, whisk orange and lime juices, garlic, oregano, cumin, salt and 1 tbsp of the olive oil. Add pork and stir to coat. Let stand for 15 min.
In a blender or food processor, whirl dressing ingredients and ½ cup water until smooth.
Heat remaining 1 tbsp oil in a large non-stick frying pan over medium. Add sweet potato and cook, stirring occasionally, until tender, about 8 min. Transfer to a plate. Add pork to same frying pan, discarding marinade, and cook, stirring occasionally, until browned and cooked through, about 5 min.
Divide barley among four bowls. Top with sweet potato, pork, kale and black beans. Serve with Cilantro Lime Dressing.
Protein 36g, Carbohydrates 75g, Fat 27g, Fibre 13g, Sodium 285mg.
Store unused dressing in a covered jar in the refrigerator for up to five days.
Originally published in the Today’s Parent Summer 2017 issue. Photo by Erik Putz.