by Ivy Stark
View ProfileNobody 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
32g
Carbs
50g
Calories
580
Fat
30g
Ingredients
Barley, Herb, Avocado, Leaf, Mexican Oregano, Rice, Berry, Wild Rice, Vegan Butter, Chives, Canola and Olive Oil Blend, Bay Leaf, Extra Virgin Olive Oil, Oregano, Red Onion, Watermelon Radish, Beet, Vegetable Base, Black Pepper, Cumin, Cooking Spray, Millet, Little Gem Lettuce, Garlic, Achiote Paste, Lemon Zest, Agave Syrup, Oregano, Sugar, Black Beans, Onion, Kosher Salt, Chile de Arbol, Ancho Pepper, White Vinegar, Cider Vinegar, Guajillo Chile, Buttom Mushroom, Lime Juice, Rice Wine Vinegar, Lime, Crimini Mushroom, Thyme, Thyme, Ginger, Avocado, Cucumber, Italian Parsley, Freekeh, Pork Shoulder
Reviews
4.1
Based on 554 reviews