These rainbow enchilada bowls are packed with veggies, spicy grilled pork, and hearty quinoa!
Course Main Course
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 4to 6
Calories 517kcal
Author Snacking in Sneakers
Ingredients
1tbspolive oil
1can of chopped pineapple - you’ll use ¼ cup of the juice + 1 cup of the pineapple
1/8tspsalt
1/4tsppepper
1lbpork tenderloin
1cupquinoa
2cupsrainbow broccoli slawthis was a prepacked slaw with broccoli, cauliflower, carrots & red cabbage – but you could easily make your own broccoli slaw using the stalks & cabbage if desired
1chipotle pepperminced, with 1 tsp adobo (optional – can eliminate if you want to reduce the spice)
1.5cupcherry tomatoeschopped
1cupcheddar cheese
1cupred enchilada sauce
Instructions
Mix olive oil, ¼ cup of pineapple juice, salt & pepper in a large plastic bag or bowl. Marinate pork in this mixture for at least 30 minutes in the fridge.
Prepare grill for cooking. Place pork on the grill and cook for about 15-20 minutes, or until meat reaches 145 degrees. Be sure to flip several times in that cooking time.
Meanwhile, cook 1 cup of quinoa according to package directions with water.
When quinoa is just about done, add broccoli slaw and chipotle/adobo. Cook in the pot for two minutes, just enough time to soften the vegetables a bit.
In a large bowl, combine the quinoa mixture along with pineapple, cherry tomatoes, cheddar cheese, and enchilada sauce. Top the dish with the grilled pork. Enjoy!
Notes
Nutrition facts (assuming 4 servings): 517 calories, 19 g fat, 8 g sat fat, 670 mg sodium, 47 g carbohydrate, 7 g fiber, 39 g protein, Vitamin A: 58%, Vitamin C: 141%, Calcium: 26%, Iron: 28%Nutrition facts (assuming 6 servings):344 calories, 13 g fat, 5 g sat fat, 410 mg sodium, 31 g carbohydrate, 4 g fiber, 26 g protein, Vitamin A: 39%, Vitamin C: 94%, Calcium: 17%, Iron: 18%