Roasted Eggplant, Zucchini & Pork Bowls

Roasted Eggplant, Zucchini & Pork Bowls

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From: EatingWell Magazine, July/August 2016

Bursting with colorful veggies, this healthy grain bowl recipe is topped with an easy miso dressing. If you have quinoa already cooked, skip Step 1 and use 2 cups in Step 4.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Quinoa & Salad
  • 1¼ cups water
  • ¾ cup quinoa
  • ½ cup finely chopped fresh cilantro
  • 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
  • 1 pound lean ground pork
  • 1 small eggplant (10-12 ounces), cut into ½-inch cubes
  • 1 medium zucchini, cut into ½-inch cubes
  • 1 pint cherry tomatoes
  • ½ teaspoon salt
  • Miso Sauce
  • 3 tablespoons water
  • 2 tablespoons white miso (see Tips)
  • 2 tablespoons rice vinegar
  • 1½ tablespoons tahini (see Tips)
  • 1 tablespoon toasted (dark) sesame oil
  • 1 medium garlic, minced
  • 1 teaspoon grated fresh ginger

Preparation

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  • Ready In

  1. To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Stir in cilantro.
  2. To prepare sauce: Whisk water, miso, vinegar, tahini, sesame oil, garlic and ginger together in a small bowl until smooth. Set aside.
  3. To prepare salad: Heat 1 teaspoon olive oil in a 14-inch flat-bottom wok over medium-high heat. Add pork and cook, stirring, until cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Return the pork to the wok and stir to combine.
  4. Divide the quinoa among 4 bowls and top with the pork mixture. Drizzle each serving with a generous 2 tablespoons of the miso sauce.
  • Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. Look for miso alongside the refrigerated tofu in the market. It will keep, in the refrigerator,

Nutrition information

  • Serving size: 1½ cups pork & vegetables, ½ cup quinoa & 2 Tbsp. sauce
  • Per serving: 452 calories; 23 g fat(5 g sat); 6 g fiber; 33 g carbohydrates; 30 g protein; 104 mcg folate; 66 mg cholesterol; 7 g sugars; 0 g added sugars; 878 IU vitamin A; 22 mg vitamin C; 64 mg calcium; 3 mg iron; 673 mg sodium; 912 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Folate (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ vegetable, 3 lean meat, 3 fat

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