Cuban Pork Barley Bowl
By Chatelaine
Photo, Erik Putz.
With perfectly spiced Cuban pork, tender sweet potatoes and a creamy lime sauce, this barley bowl recipe will go into weekly rotation.
Ingredients
-
1 cup
pearl barley
-
1/4 cup
freshly squeezed
orange juice
-
1/4 cup
lime juice
-
4
garlic cloves
, minced
-
3/4 tsp
dried oregano leaves
-
3/4 tsp
cumin
-
1/2 tsp
salt
-
2 tbsp
olive oil
, divided
-
450 g
pork tenderloin
, cut into 3/4-in. cubes
-
1
sweet potato
, peeled and cut into 1/2-in. cubes
-
4 cups
packed chopped
kale
-
1 cup
no-salt-added
black beans
, drained and rinsed
Cilantro-Lime Dressing
-
1
avocado
, coarsely chopped
-
1/3 cup
chopped
cilantro
-
3 tbsp
lime juice
-
3 tbsp
olive oil
-
1 tsp
honey
Instructions
- Cook barley following package directions until tender, about 25 min. Drain and set aside.
- Whisk orange and lime juices, garlic, oregano, cumin, salt and 1 tbsp oil in a large bowl. Add pork and stir to coat. Let stand for 15 min.
- Heat a large non-stick frying pan over medium. Add remaining 1 tbsp oil, then sweet potato. Cook, stirring occasionally, until tender, about 8 min. Transfer to a plate. Add pork to same frying pan, discarding marinade. Cook, stirring occasionally, until browned and cooked through, about 5 min.
- Dressing: In a blender or food processor, whirl avocado with cilantro, lime juice, 3 tbsp olive oil, honey and 1⁄2 cup water until smooth.
- Divide barley among four bowls. Top with sweet potato, pork, kale and black beans. Serve with dressing.
Nutrition (per serving)
- Calories
- 669,
- Protein
- 36 g,
- Carbohydrates
- 75 g,
- Fat
- 27 g,
- Fibre
- 13 g,
- Sodium
- 285 mg.