Pork and Mushroom Nourish Bowl

This pork and mushroom nourish bowl is packed with nutrients, protein and delicious flavors! It has a blend of pork, roasted sweet potatoes, sautéed mushrooms, swiss chard, quinoa, fresh apple and a little drizzle of a sage and apple cider vinaigrette.

This bowl is hearty and leaves you feeling full and satisfied. I love that this recipe is hearty, yet doesn’t sit heavy on your stomach, it’s filling without feeling heavy.

This recipe does require some preparation with the vegetables and cooking of the meat. You can shorten the active time to prepare this by baking the swiss chard, sweet potato, mushroom and pork on a single sheet pan. This is just optional and I will add different instruction below for how to sauté the mushrooms and swiss chard in a pan.

If you are planning to make this a few days during the week for a meal prep, then this bowl would be a great option for that. Also, if you need any of these vegetables during the week for other meals, take that into consideration so you can skip some prep time later in the week.

Same goes for the pork and quinoa. I usually prepare a little more than what I need for this recipe and use it later in the week to save me time.

What you need to make this pork and mushroom nourish bowl: (printable recipe card below)

Makes 1 large bowl, serves 1

• 1/2 cup roasted sweet potatoes – diced, seasoned with salt and pepper (roast for 45 minutes)
• 1 boneless pork chop – seasoned with salt, pepper and onion powder
• 1/3 cup cooked tri-color quinoa
• 4 ounces sliced baby bella mushrooms – seasoned with salt and pepper
• 2 leaves swiss chard – diced, seasoned with salt and pepper
• 1/2 apple – diced
• Olive oil for cooking sweet potatoes, mushrooms and swiss chard

Sage and Apple Cider Vinaigrette:

• 1/4 teaspoon dried sage
• 1/4 teaspoon Dijon mustard
• Dash of cayenne pepper
• Pinch of salt
• Pinch of pepper
• Pinch of sugar
• 2 teaspoons olive oil
• 1 tablespoon apple cider vinegar

Instruction

1. Preheat oven to 400 F.
2. Peel sweet potatoes and dice into bite size pieces.
3. Place on a cookie sheet, drizzle with olive oil and sprinkle with salt and pepper.
4. Bake sweet potatoes for roughly 45 minutes or until they are cooked through.
5. Prepare the pork by seasoning it with salt, pepper and onion powder on each side.
6. In an oven proof pan, sear the pork on each side and then place into the oven with the sweet potatoes to finish cooking the pork through, roughly 25 minutes or until internal temperature is 145 F. or desired cook preference. Rest pork then chop into bite size pieces and set aside.
7. Begin cooking the quinoa according to the package directions.
8. Sauté the mushrooms in olive oil and season with salt and pepper, cook until mushrooms soften then set aside.
9. Chop the swiss chard and sauté with olive oil and salt and pepper until the swiss chard softens.
10. Chop up the fresh apple and set aside.
11. Whisk together the sage and apple cider vinaigrette then set aside.
12. Assemble bowl by adding the sweet potatoes, pork, quinoa, mushrooms, swiss chard and fresh apples then top with vinaigrette.
13. Mix up the bowl and enjoy.

Here are a few other recipes you may also love:

Sweet Potato Curry
Greek Lemon Pepper Chicken
Blackened Smoked Pulled Pork