Roasted Pork Protein Bowls with Rosemary Vinaigrette

Name: Roasted Pork Protein Bowls with Rosemary Vinaigrette
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: One 23 ounce Smithfield Rosemary and Olive Oil Pork Sirloin, (cooked according to package directions and cut into cubes); ¾ cup quinoa, (cooked according to package directions and cooled); 4 large eggs, (hard boiled and sliced); 2 medium avocados, (sliced); 1⅓ cups canned garbanzo beans, (rinsed and drained); 2 medium carrots, (shredded); 1 large bell pepper, (seeds and ribs removed, then sliced); 1 cup crumbled feta cheese; 1½ cups halved pear or cherry tomatoes; 3 tablespoons red wine vinegar; 3 tablespoons white wine vinegar; 2 tablespoons chopped shallots; 1½ tablespoons olive oil; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons chopped fresh rosemary

I like to prep all of the ingredients for this dish the day before, then I can throw it all together so quickly for dinner!

⏱️ 20 min 🔪 Prep: 20 min 📊 Easy 👁️ 5 views

👨‍🍳 Start Cooking

Roasted Pork Protein Bowls with Rosemary Vinaigrette

Foto: RecipeGirl

Ingredients

4 servings

One 23 ounce Smithfield Rosemary and Olive Oil Pork Sirloin, (cooked according to package directions and cut into cubes)
¾ cup quinoa, (cooked according to package directions and cooled)
4 large eggs, (hard boiled and sliced)
2 medium avocados, (sliced)
1⅓ cups canned garbanzo beans, (rinsed and drained)
2 medium carrots, (shredded)
1 large bell pepper, (seeds and ribs removed, then sliced)
1 cup crumbled feta cheese
1½ cups halved pear or cherry tomatoes
3 tablespoons red wine vinegar
3 tablespoons white wine vinegar
2 tablespoons chopped shallots
1½ tablespoons olive oil
1 tablespoon chopped fresh Italian parsley
2 teaspoons chopped fresh rosemary

Steps

Divide all of the "bowl" ingredients between four bowls.
Add all of the vinaigrette ingredients to a small bowl. Whisk together and then drizzle over each of the protein bowls. Serve immediately and enjoy!