This recipe is easy
Chili-Lime Protein Bowl
Corn salsa ingredients
In The Oven
- Combine all marinade ingredients in a bowl. Place meat on a large plate. Brush tenderloins on all sides with just over half the marinade. Cover and refrigerate for 30 minutes or overnight.
Pork and salsa preparation
- Place oven rack in the lowest position. Preheat oven to 220 °C (425 °F). Line a baking sheet with aluminum foil.
- Heat oil in a medium saucepan set over medium-high heat and toast quinoa for 1–2 minutes, stirring with a wooden spoon. Add water, bring to a boil and add salt to taste. Reduce heat, cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat, drain and set aside.
- In a separate bowl, mix chickpeas with remaining marinade. Spread on one side of baking sheet. Season with salt and pepper. Set aside.
- 4. Heat 15 mL (1 tbsp.) oil in a skillet set over medium-high heat and brown tenderloins. Place tenderloins on the other side of the baking sheet. Season with salt and pepper. Roast for 12 to 15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F). Transfer to a plate and let stand for 10 minutes. Cut into 1-cm (½-in.) thick slices. Set aside.
- Meanwhile, combine all salsa ingredients in a bowl. Season with salt and pepper.
- Divide quinoa between 4 bowls. Top with slices of pork, chickpeas, corn salsa, avocado slices and cilantro. Drizzle with olive oil and lime juice. Serve with corn chips, if using.
On the BBQ
- Preheat barbecue to medium.
- Grill tenderloins on all sides for 12–15 minutes or until a thermometer inserted in the centre of the meat reads 60 °C (140 °F) for medium rare.
- If using the BBQ, chickpeas can be browned in a skillet for 5 to 7 minutes.
Nutritional value (per serving)
- 987 calories
- 52 g of protein
- 48 g of fat
- 90 g of carbohydrates
- 17 g of fibre
- 8 g of sugar
- 563 mg of sodium