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Pork Cilantro Lime Bowl

15 mins prep.
34g Protein
13g Fiber
35g Fat

INGREDIENTS (6 Servings)

  • 1 ½ lbs (24 oz) 93% lean ground pork
  • 2 tbsp taco seasoning
  • 2 romaine hearts, chopped
  • 3 cups cherry tomatoes, halved
  • 1 can (15 oz) black beans, drained and rinsed
  • 6 green onions, sliced
  • ¾ cup roasted sunflower seeds
  • ¾ cup fresh cilantro, chopped
  • 3 medium avocados, sliced
  • ¾ cup creamy cilantro lime dressing

DIRECTIONS

  • In a 12-inch nonstick skillet over medium-high heat, brown pork 6 minutes, breaking it up with a spatula, until no pink remains and it reaches 160°F.
  • Stir in taco seasoning for 1 minute until coated. Remove from heat.
  • Meanwhile, in a large salad bowl, toss tomatoes, black beans, green onions, sunflower seeds, and cilantro. Add pork and toss.
  • Divide romaine into 6 bowls. Top each with pork mixture, avocado, and 2 tbsp dressing.
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FOR PICKY EATERS

  • Make it build-your-own: serve each topping in its own bowl.
  • Use mild taco seasoning.
  • Spoon the pork mixture into tortillas for tacos instead of salad.

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Pork Cilantro Lime Bowl 6 servings
34 g 13 g 35 g
1 1/2 lbs (24 oz) 93% lean ground pork 2 tbsp taco seasoning 2 romaine hearts, chopped 3 cups cherry tomatoes, halved 1 can (15 oz) black beans, drained and rinsed 6 green onions, sliced 3/4 cup roasted sunflower seeds 3/4 cup fresh cilantro, chopped 3 medium avocados, sliced 3/4 cup creamy cilantro lime dressing

In a 12-inch nonstick skillet over medium-high heat, brown pork for 6 minutes, breaking it up with a spatula, until no pink remains and it reaches 160°F.

Stir in taco seasoning for 1 minute until coated. Remove from heat.

Meanwhile, in a large salad bowl, toss tomatoes, black beans, green onions, sunflower seeds, and cilantro. Add pork and toss.

Divide romaine into 6 bowls. Top each with pork mixture, avocado, and 2 tbsp dressing.