Cuban Pork Barley Bowl
88
- Prep Time15 min
- Total Time45 min
- Makes4 servings
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 36g, Carbohydrates 75g, Fat 27g, Fibre 13g, Sodium 285mg.
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