Pork and Bean Burrito Bowl

Pork and Bean Burrito Bowl

Ingredients

• 3 tsp extra virgin olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp cumin seeds
• 425g can black beans, rinsed, drained
• 3 vine-ripened tomatoes, finely chopped
• 1 lime, rind finely grated, juiced
• 1 tsp dried chilli flakes
• 4 (120g each) lean pork loin steaks, fat trimmed
• 200g cabbage, finely shredded
• 60g baby spinach leaves, thinly sliced
• 1 large carrot, peeled, coarsely grated
• ½ cup fresh coriander leaves, coarsely chopped, plus extra to serve
• 1 tsp honey
• ½ small avocado, sliced
• 70g (¼ cup) natural yoghurt
• Lime wedges, to serve

Method

Heat 1 tsp oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and cumin. Cook, stirring, for 1 minute. Add beans and tomato. Cook, stirring, for 8-10 minutes, until thickened.

Meanwhile, heat a chargrill pan over high heat. Combine rind, ½ tsp chilli, and a large pinch of sea salt in a bowl. Rub over the pork. Spray with olive oil. Cook for 3-4 minutes each side or until the pork is just cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Thickly slice.

Combine the cabbage, spinach, carrot, and coriander in a large bowl. Whisk the honey, 1 tablespoon juice, and remaining oil and chilli in a small bowl. Add to slaw. Toss to combine.

Divide the slaw among bowls. Top with the bean mixture, pork, and avocado. Serve with yoghurt, extra lime wedges, and coriander.