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
32g
Carbs
49g
Calories
570
Fat
30g
Ingredients
BarleyMexican OreganoBlack RiceChivesCanola and Olive Oil BlendBay LeafButterExtra Virgin Olive OilOreganoRed OnionWatermelon RadishBeetVegetable BaseFarroBlack PepperCuminCooking SprayLittle Gem LettuceGarlicAchiote PasteLemon ZestAgave SyrupOreganoSugarBlack BeansOnionKosher SaltChile de ArbolAncho PepperWhite VinegarCider VinegarGuajillo ChileButtom MushroomLime JuiceRice Wine VinegarLimeCrimini MushroomThymeThymeGingerBasilAvocadoCucumberItalian ParsleyPork Shoulder
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