Protein Boost | Tex-Mex Style Pork Chop, Rice & Black Bean Bowls
with Cashew-Lime Crema & Tortilla Chips
Cooking time
25 minutes
Servings
2/4
Calories
1160 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Take notes on texture while digging into this Tex-Mex-minded supper. Sink your teeth into tender chunks of garlic-roasted zucchini and enjoy the refreshing snap of kohlrabi spritzed with lime. Baked tortilla chips shatter with crispness while a whirl of cashew butter, lime and nutritional yeast spreads over the tongue like crema. Pork chops, rice and beans round out an easy meal that’s as much fluffy and filling as it is nibbly and nourishing.
We will send you:
- 2 Pork chops
- 1 Lime
- 2 Heirloom zucchini
- 1 Kohlrabi
- 540ml Black beans (canned)
- 8g Nutritional yeast
- 15g Cashew butter
- 160g White rice
- 4 Wheat flour tortillas
- 2 Garlic cloves
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Cashews, Sulphites, Wheat
You will need:
Medium pot
Strainer
Whisk
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Zester
Large pan
Total Fat
37 g
Saturated Fat
8 g
Sodium
1270 mg
Total Carb
154 g
Sugars
9 g
Protein
67 g
Fibre
28 g
Preparation
Cook the rice
Preheat the oven to 450°F. Mince the garlic. Drain and rinse the black beans. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water, 1 tsp salt (double the water and salt for 4 portions) and ⅓ of the spices; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add the black beans. Fluff the rice.
Roast the zucchini
Meanwhile, quarter the zucchini lengthwise; cut crosswise into ½ inch pieces. On a lined sheet pan, toss the zucchini with the remaining garlic, a drizzle of oil, ½ the remaining spices and S&P. Roast, 6 to 9 min., until crisp-tender.
Make the tortilla chips
Meanwhile, stack and halve the tortillas; cut into ½ inch strips. On a second lined sheet pan, toss with a drizzle of oil. Bake, flipping halfway, 4 to 6 min., until crispy; season with S&P.
Cook the pork
Meanwhile, pat the pork dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Dress the kohlrabi & make the cashew-lime crema
Zest and juice the lime. Peel and small-dice the kohlrabi. In a small bowl, combine ½ the lime juice, 2 tbsp oil (double for 4 portions) and S&P. Add the kohlrabi; toss well. In a second small bowl, whisk the cashew butter, nutritional yeast (start with ½), lime zest (start with ½), remaining lime juice and spices, 2 tbsp hot water (double for 4 portions) and S&P.
Plate your dish
Divide the rice between your bowls. Top with the pork, zucchini, kohlrabi and tortilla chips. Drizzle with the cashew-lime crema. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
