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Healthy pork burrito bowl recipe
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
65 minutes
Flavorful veggie bowls with creamy yogurt dressing, a healthy and gluten-free twist on classic burritos, surprisingly low-cal.
Ingredients:
  • 1-2 tsp chilli paste (to taste)
  • 31.50 gm fresh lime juice
  • 5.00 gm smoked paprika
  • 500g lean pork fillet
  • 500g sweet potato, peeled, cut into 2cm pieces (see tip)
  • 1 avocado, halved
  • 1 butter lettuce, leaves torn
  • 250g cherry tomatoes, halved
  • 1 large Lebanese cucumber, cut into batons
  • 70g (1/4 cup) natural yoghurt
  • 125.00 ml fresh coriander sprigs
Instructions:
  • In a shallow glass or ceramic dish, mix together the chilli paste, 1 tbsp lime juice, and 1 tsp paprika. Add the pork, coat well, cover, and let marinate at room temperature for 30 minutes.
  • Preheat the oven to 200°C/180°C fan forced. Line a baking tray with baking paper, then place the sweet potatoes on it. Lightly spray them with olive oil and sprinkle with the remaining paprika. Roast for 30 minutes until they are golden and tender.
  • Prepare a clean baking tray with fresh baking paper. Use a large non-stick frying pan and spray it lightly with olive oil. Heat the pan on high heat. Add the pork and cook for 3-4 minutes, turning occasionally until golden. Transfer the pork to the prepared baking tray and roast it for 10 minutes until it reaches your desired level of doneness. Cover loosely with foil and let it rest for 5 minutes before slicing the pork into thick pieces.
  • Mash the avocado and remaining juice in a bowl using a fork. Divide lettuce, tomato, cucumber, sweet potato, and pork among serving bowls. Drizzle with yogurt, season to taste, and top with coriander and a dollop of mashed avocado before serving.

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