Pork Al Pastor Grain Bowl
Nobody puts together a bowl full of flavor-packed goodness like Chef Ivy. This one draws inspiration from Mexico with tender, chile-roasted pork, cooked in the style of Al Pastor. Served atop a nutty ancient grain pilaf and seasoned black beans, the bowl is finished with a simple salad of little gem lettuce, watermelon radish, red onion, cucumber and sliced avocado. Drizzle or toss everything in Chef Ivy's pleasantly tangy agave-lime vinaigrette, and dig in!
Nutritional facts
Protein
44g
Carbs
52g
Calories
691kcal
Fat
35.2g
Ingredients
Pork Shoulder, Freekeh, Italian Parsley, Cucumber, Avocado, Ginger, Thyme, Thyme, Crimini Mushroom, Lime, Rice Wine Vinegar, Lime Juice, Buttom Mushroom, Guajillo Chile, Cider Vinegar, White Vinegar, Ancho Pepper, Chile de Arbol, Kosher Salt, Onion, Black Beans, Sugar, Oregano, Agave Syrup, Lemon Zest, Achiote Paste, Garlic, Little Gem Lettuce, Millet, Cumin, Black Pepper, Vegetable Base, Beetroot, Watermelon Radish, Red Onion, Oregano, Extra Virgin Olive Oil, Bay Leaf, Canola and Olive Oil Blend, Chives, Vegan Butter, Rice, Berry, Wild Rice, Mexican Oregano, Herb, Avocado, Leaf, Barley
Contains tree nuts (Cashews), wheat, soybeans, cereals containing gluten (barley), celery, cereals containing gluten.
Reviews
4.1
Based on 772 reviews
Lisa · 10/19/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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