Spicy Pork Salad Bowl
PREP 15 MIN•COOK 8 MIN
DF
EF
GF
NS
NF
Number of servings
2
250g minced pork
1 garlic clove minced or 1/2 tsp garlic powder
1 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)
1⁄2 tsp chilli flakes
salt & pepper to taste
1⁄2 tin of chickpeas (400g tin) drained, rinsed & dried
1 tbs lemon juice
3⁄4 cup (120g) pre-cooked brown rice cooked according to packet directions
1⁄2 red pepper deseeded & diced
1 Lebanese cucumber thinly sliced into rounds
2 tbs Greek yogurt (or dairy-free alternative)
2 sprigs of fresh coriander leaves picked
Heat a large non-stick frypan over medium-high heat. Add pork and cook for 4-5 minutes until almost cooked.
Add garlic, spice, chilli and season with salt and pepper. Cook for another minute until fragrant. Remove from heat.
At the same time, toss chickpeas with lemon juice and season with salt and pepper.
Divide rice, pork, chickpeas, red pepper and cucumber between serving bowls. Top with yogurt and coriander to serve.
Energy (kJ)
1797 kJ / 429 cals
Protein
31.9 g
Fat
18 g
Sat. Fat
6.6 g
Carbs
31.1 g
Sugar
4.6 g
Fiber
5.5 g
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