Pork Fajita Quinoa Burrito Bowl

Grab the recipe for this Pork Fajita Quinoa Burrito Bowl for a hearty and healthy lunch when you’re craving something Mexican. A large bowl of cilantro-lemon quinoa topped with fajita peppers, black beans, lettuce, onion and of course, some tender, seasoned pork. This meal is truly comforting and packed with protein, so it will keep you full for a lot longer than you expect.

We all love our good ‘ol Chipotle now don’t we? Let’s face the facts though – even if you walked in with the intention having something healthy, 30 seconds down the aisle and that burrito turns out to be a calorie-overload baby(or bowl) with all the bad fats. This is my take on a slightly – okay, a lot – healthier version of my go-to burrito bowl order. 

You could season the pork just before cooking, but I would really recommend setting aside that marination time so all the flavors can soak in. Let’s go for that deliciousness inside *and* out shall we?! In terms of the cooking method, there’s always the option to grill, but skillet fajitas are just so much quicker and easier!

I’ve also meal-prepped this one, and it worked out really well. Since there’s no sauce or dressing involved, you can just throw-together everything in a food storage container and add the guac or sour cream when you’re ready to savor this beauty.

Pork Fajita Quinoa Burrito Bowl

5 from 2 votes

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Prep Time10 minutes mins

Cook Time20 minutes mins

Marination Time1 hour hr

Total Time1 hour hr 30 minutes mins

Servings: 2 2 cup bowls

Calories: 258kcal

Course: Main Course, Salad

Cuisine: American, Mexican

Grab the recipe for this Pork Fajita Quinoa Burrito Bowl for a hearty and healthy lunch when you’re craving something Mexican. A comforting meal that's packed with protein and will keep you full for a lot longer than you expect.

Ingredients

Pork:

• 4 oz Pork Tenderloin, 113g
• 1½ tsp Lemon Juice
• ½ tsp Chili Powder
• ½ tsp Cumin
• ¼ tsp Paprika
• ¼ tsp Crushed Red Pepper Flakes
• ¼ tsp Onion Powder
• ¼ tsp Garlic Powder
• ¼ tsp Salt

Quinoa:

• ⅓ cup White Quinoa, 60g or 1 cup cooked: 185g
• 1 Tbsp Cilantro, Chopped
• 2 tsp Lemon Juice

Peppers:

• ½ tsp Olive Oil
• 6 strips Red Bell Pepper Slices, 19g
• 6 strips Green Bell Pepper Slices, 19g
• 6 strips Yellow Bell Pepper Slices, 19g
• 6 strips Red Onion, Thinly Sliced, 10g

Bowl:

• 1½ cups Romaine Lettuce, Chopped, 54g
• ⅓ cup Black Beans, Canned (87g) or Cooked from dry (25g)
• 2 Tbsp Red Onion, Chopped , 20g
• 1 Tbsp Jalapeño Peppers, Sliced, 14g
• 3 small small Grape Tomatoes, Chopped, 22g
• ½ Tbsp Cilantro, Chopped
• Sour Cream & Guacamole

Instructions

• Trim off excess fat from pork, cut into 1” pieces, combine with lemon juice and spices in a small bowl, add the pork, and set aside in the refrigerator to marinate for 1-2 hours.
• Rinse quinoa thoroughly in cold water (this is required to avoid any bitter taste).
• Bring ⅔ cup water and quinoa to a boil in saucepan. Reduce heat to a low simmer, cover and cook for 15-20 minutes until quinoa is fluffy and all the water is absorbed. Remove from heat and let it rest for 5 minutes.
• Fluff the quinoa with a fork, mix through with lemon juice and cilantro, and transfer to bowl.
• Heat ¼ tsp oil in a skillet over medium, cook the peppers and onions for 5 minutes until crisp-tender and set aside.
• In the same skillet, pour remaining oil and cook the pork along with excess marinade until meat is no longer pink (about 4 minutes). Add peppers, stir for 30 seconds and set aside.
• Toss quinoa, pork, and veggies in a large bowl and divide into 2.
• Top with guac and sour cream, and serve warm!

Notes

Nutrition:

• Servings: 2 x 2 cup bowls | Serving size: 1 bowl
• Calories: 258kcal
• Fat: 5.4g | Saturated fat: 1g
• Carbohydrates: 32.7g | Fiber: 7.1g | Sugar: 2.9g
• Protein: 19.3g