Best 6 Pork And Broccoli Grain Bowl Recipes

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Are you looking for a quick, easy, and delicious way to enjoy a nutritious meal? Look no further than this flavorful pork and broccoli grain bowl recipe! This dish combines tender pork, crisp-tender broccoli, fluffy quinoa, and a tangy Asian-inspired sauce, creating a complete and satisfying meal. Not only is this bowl incredibly tasty, but it's also packed with protein, fiber, and essential nutrients. So, get ready to tantalize your taste buds and nourish your body with this delectable pork and broccoli grain bowl recipe.

Here are our top 6 tried and tested recipes!

PORK AND PINEAPPLE GRAIN BOWL



Pork and Pineapple Grain Bowl image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil, for the grill
3 pineapple slices (about 1/2 inch thick)
1/2 cup pico de gallo
1 pork tenderloin (about 1 pound)
Kosher salt
2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 cup semi-pearled farro
2 tablespoons fresh lime juice (from about 2 limes)
Freshly ground pepper
1/3 cup extra-virgin olive oil
4 cups baby spinach
2 cups shredded red cabbage (about 1/4 small head)
1 ripe avocado, diced

Steps:

  • Preheat a grill to medium high and brush the grates with vegetable oil. Grill the pineapple until well marked, about 2 minutes per side; let cool. Dice the pineapple and mix with the pico de gallo; set aside.
  • Season the pork with salt, then rub with the chile powder and 1 teaspoon cumin. Grill, covered, turning every 4 minutes, until a thermometer inserted into the center registers 145 degrees F, 12 to 15 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, combine the farro and 1/2 teaspoon salt in a medium saucepan and cover with water by 1 inch. Bring to a boil, then reduce to a simmer and cook until the farro is tender, 15 to 18 minutes. Drain and let cool.
  • Make the vinaigrette: Whisk the lime juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly whisk in the olive oil.
  • Divide the farro, spinach, cabbage and avocado among bowls. Thinly slice the pork and add to the bowls. Season with salt and pepper and drizzle with the vinaigrette. Top with the pineapple salsa.

Nutrition Facts : Calories 530, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 64 milligrams, Sodium 838 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 31 grams, Sugar 8 grams

BROCCOLI GRAIN BOWL WITH STEAK



Broccoli Grain Bowl with Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup oyster sauce, plus more for topping
2 teaspoons toasted sesame oil
1 1/4 pounds boneless sirloin steak (about 3/4 inch thick)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 10-ounce bag frozen brown rice (about 2 cups)
1 8-ounce bag frozen quinoa (about 1 cup)
1/2 small head Savoy cabbage, chopped
1 large stalk broccoli, cut into florets
4 scallions, chopped
2 tablespoons finely chopped peeled fresh ginger
6 cloves garlic, finely chopped

Steps:

  • Preheat the broiler with a baking sheet under the heat source. Combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and a thermometer inserted into the side registers 120 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest 10 minutes.
  • Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.
  • Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4 to 5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
  • Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

Nutrition Facts : Calories 550, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 92 milligrams, Sodium 902 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 40 grams, Sugar 4 grams

PORK AND BROCCOLI STIR-FRY II



Pork and Broccoli Stir-Fry II image

Stir fry's are so good and it's so easy to work a lot of veggies into a meal with them. I had some yellow bell pepper left from something else, that was chopped into this and it went perfectly.

Provided by Annacia

Categories     Pork

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

1/2 lb lean boneless pork
3/4 cup reduced-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry or 2 tablespoons water
1/8 teaspoon crushed red pepper flakes
nonstick spray coating
1 medium onion, sliced
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 garlic clove, minced
1/2 teaspoon grated fresh ginger
1 -2 teaspoon cooking oil
1/2 cup sliced water chestnuts
1 1/2 cups hot cooked brown rice

Steps:

  • Partially freeze meat. Thinly slice across the grain into bite-size strips.
  • Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. Set aside.
  • Spray a wok or large skillet with nonstick spray coating.
  • Add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
  • Remove vegetable mixture from wok.
  • Add oil to hot wok. Add pork and stir-fry for 2 to 3 minutes or until done. Push pork from center of wok.
  • Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
  • Return vegetables to wok.
  • Add water chestnuts and stir all ingredients together to coat with sauce.
  • Cook and stir for 1 to 2 minutes more or until heated through.

PORK AND BROCCOLI STIR-FRY



Pork and Broccoli Stir-Fry image

All the ingredients can be adjusted to suit taste. If you like spicy then add in about 1 teaspoon or more dried red pepper flakes. Can use either red or green bell pepper or use both, and 1 teaspoon fresh minced ginger can be replaced with the dry ginger.

Provided by Kittencalrecipezazz

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb boneless pork loin (partially frozen to make slicing easier)
4 cups fresh broccoli (can use more or less)
1 small red bell pepper, seeded and chopped (cut into thin strips)
1 small green bell pepper, seeded and chopped (cut into thin strips)
3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oyster sauce (can use more)
1 tablespoon soy sauce
1 tablespoon vegetable oil
1/8 teaspoon ginger powder
3/4 lb white button mushrooms, slices
3 -4 green onions, chopped
black pepper (optional)
fresh garlic
dried chili pepper flakes
cooked rice

Steps:

  • Partially freeze the pork to make slicing easier.
  • Cut acrooss the grain into 1/4-inch thin strips; set aside.
  • Slice the broccoli stalks into 1/4-inch pieces and cut the tops into florets; set aside.
  • In a small bowl whisk together the broth, cornstarch, oyster sauce, soy sauce and ginger powder; set aside.
  • Heat oil in a wok or large skillet until hot, turning the wok to coat sides.
  • Add in the pork strips broccoli STALKS (the florets will be added in later), bell pepper, fresh garlic and dried chili flakes (if using) stir-fry for 3-4 minutes or until the pork is browned.
  • Leaving the pork mixture in the wok and add in the broccoli florets, mushrooms and green onions; stir fry for 2 minutes.
  • Add in the broth/cornstarch mixture gradually to the wok; tossing well to coat with meat and veggies; cook for 3 minutes or until thickened and bubbly, stirring occasionally and adding in more oyster sauce and/or soy sauce to taste.
  • Season with black pepper to taste if desired.
  • Serve with hot cooked rice.

Nutrition Facts : Calories 363.4, Fat 19, SaturatedFat 5.7, Cholesterol 71.4, Sodium 765.5, Carbohydrate 20.1, Fiber 7.1, Sugar 5.5, Protein 30.8

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS



Roasted-Mushroom-and-Broccoli Grain Bowls image

Full of chewy grains, caramelized broccoli and juicy mushrooms, this delicious blend of textures and flavors can feel like the best way to get your vitamins and fiber. The omelet ribbons come together almost like fettuccine on top, and the lemony, herbal buttermilk dressing lends the bowl some decadence. If you have the vegetables and grains already cooked and stashed in the fridge, this dish comes together in just a few minutes. Feel free to use any combination of roasted vegetables and grains you like - this recipe can be a template for all your leftovers.

Provided by Francis Lam

Time 45m

Yield 2 servings, plus leftovers

Number Of Ingredients 8

1 1/2 pounds broccoli
Salt
Olive oil, as needed
1 pound portobello or other mushrooms, in 3/4-inch pieces
2 eggs
2 cups cooked grains (wheat berries, brown rice, farro, quinoa, couscous, wild rice, etc.), warm
Lemon-herb buttermilk dressing, to taste (see recipe)
Toasted almonds or peanuts, for garnish (or toasted bread crumbs, or potato sticks, or wasabi peas, just anything you like for crunch)

Steps:

  • Preheat the oven to 425.
  • Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
  • Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
  • In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

ROASTED BROCCOLI GRAIN BOWL WITH NOOCH DRESSING



Roasted Broccoli Grain Bowl With Nooch Dressing image

This nutty, savory and deeply satisfying - not to mention vegan - grain bowl stands out because of a stellar sauce made of nutritional yeast, lemon, mustard and garlic powder that provides umami, brightness and spunk. The sauce works especially well on roasted brassicas like broccoli, cauliflower and brussels sprouts, likely because the combination is reminiscent of broccoli-Cheddar soup. Keep a jar of the stuff on hand for grain bowls on demand. (It keeps for three days in the fridge.) Cook any cold-weather vegetables, use any leftover grains, incorporate any crunch, and maybe even add dill, apples or celery for freshness. The sauce will tie it all together. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     lunch, weeknight, grains and rice, salads and dressings, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

3 pounds broccoli, cauliflower or a combination, cut into 1½- to 2-inch-long florets, stem sliced ¼-inch-thick, leaves reserved
1 pound brussels sprouts, trimmed and halved
3/4 cup olive oil
Kosher salt and black pepper
1/2 cup nutritional yeast
Zest and juice of 1 large lemon (about 1 teaspoon zest and 3 tablespoons juice)
1 tablespoon Dijon mustard
1/4 teaspoon garlic powder
4 cups cooked whole grains (such as farro, quinoa, or wheat berries), warm or room temperature
1/4 cup roasted, salted almonds, coarsely chopped

Steps:

  • Place the racks in the top and bottom thirds of the oven, and heat the oven to 450 degrees. Place two baking sheets in the oven to heat.
  • In a large bowl (or two if you need), toss broccoli and cauliflower florets, stems and leaves, and the brussels sprouts with enough olive oil to coat (around ½ cup). Season generously with salt and pepper. (Don't wash the bowl.) Roast on the heated sheets, rotating the pans and switching racks halfway through but leaving the vegetables themselves untouched, until browned and crisp-tender, 15 to 20 minutes.
  • In a medium bowl, stir together the nutritional yeast, ¼ cup water, remaining ¼ cup olive oil, the lemon juice, mustard and garlic powder. Season to taste with salt and pepper. Add the grains to the large bowl. Season and dress the grains with salt, lemon zest, and some of the nutritional yeast dressing to taste.
  • Top the grains with the roasted vegetables, then drizzle with some of the dressing. Top with the almonds.

Tips:

  • Prep your ingredients beforehand: Dicing the pork, chopping the broccoli, and measuring the sauce ingredients ahead of time will make the cooking process smoother and faster.
  • Use high-quality ingredients: Fresh, flavorful ingredients will elevate the taste of your pork and broccoli grain bowl. Look for tender pork tenderloin, crisp broccoli florets, and a flavorful stir-fry sauce.
  • Cook the pork in batches: If your pan is too crowded, the pork will steam instead of sear. Cook the pork in batches to ensure that it gets nicely browned and crispy.
  • Don't overcook the broccoli: Broccoli should be cooked until it is bright green and tender-crisp. Overcooking will make it mushy and bland.
  • Use a flavorful stir-fry sauce: The stir-fry sauce is what brings all the flavors of the dish together. Experiment with different sauces to find one that you enjoy. You can use a store-bought sauce or make your own.

Conclusion:

Pork and broccoli grain bowls are a delicious, healthy, and easy-to-make meal that can be enjoyed for lunch or dinner. They are packed with protein, vegetables, and whole grains, and they can be customized to your liking. With a little planning and preparation, you can have a flavorful and satisfying pork and broccoli grain bowl on the table in no time.

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