Cuban Pork Barley Bowl

6

PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Cuban Pork Barley Bowl

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.
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