Irresistible Maple Balsamic Pulled Pork Power Bowl
Looking for a crowd‑pleasing meal that’s both healthy and satisfying? This maple‑balsamic pulled pork power bowl blends sweet, tangy flavors with a protein punch, all in under an hour. It’s the ultimate 30‑minute dinner for busy weeknights.
Ingredients
- - 1 lb thinly sliced pork shoulder (or pre‑shredded pulled pork)
- - ½ cup quinoa, cooked
- - 1 cup shelled edamame, cooked
- - 1 ripe avocado, sliced
- - ¼ cup thinly sliced red onion
- - ¼ cup chopped fresh cilantro
- - 2 tbsp lemon juice
- - 2 tbsp toasted sesame seeds
- - 2 tbsp maple syrup
- - 2 tbsp balsamic vinegar
- - 2 tbsp low‑sodium soy sauce
- - 1 clove garlic, minced
- - 1 tsp fresh ginger, grated
- - Salt and pepper to taste
Instructions
- 1. In a small bowl whisk maple syrup, balsamic, soy sauce, garlic, ginger, lemon juice, salt, and pepper.
- 2. Heat a large skillet over medium‑high heat and sear the pork (2‑3 min per side) until browned.
- 3. Reduce heat to medium, pour the sauce over the pork, cover, and simmer 8‑10 min (or use an instant pot) until tender and sauce thickens.
- 4. While the pork rests, cook quinoa per package instructions and steam edamame for 3 min; drain.
- 5. Assemble bowls with a base of quinoa and edamame, topped with sliced pork, avocado, red onion, and cilantro.
- 6. Drizzle the remaining sauce over each bowl and sprinkle toasted sesame seeds.
- 7. Garnish with extra cilantro and lime wedges if desired.
- 8. Serve immediately and enjoy a protein‑packed, flavor‑rich meal.
Chef's Note
Pro tip: For extra depth, finish the pork with a drizzle of bourbon or a pinch of smoked paprika right before serving.
Make-Ahead Tips
The sauce can be pre‑made and stored in the fridge up to 48 hrs. Cook the pork the day before and simply reheat with the sauce, then assemble fresh on your plate.
Substitutions
Use grilled chicken breast or firm tofu for a vegetarian option. Swap quinoa for cauliflower rice to reduce carbohydrates.