Roasted Pork Protein Bowls with Rosemary Vinaigrette

Roasted Pork Protein Bowls with Rosemary Vinaigrette

I like to prep all of the ingredients for this dish the day before, then I can throw it all together so quickly for dinner!

Ingredients

  • One Smithfield Rosemary and Olive Oil Pork Sirloin, cooked according to package directions and cut into cubes
  • 3/4 cup quinoa, cooked according to package directions and cooled
  • 4 hard-boiled eggs, sliced
  • 2 medium avocados, sliced
  • 1 1/3 cups canned garbanzo beans, rinsed and drained
  • 2 medium carrots, shredded
  • 1 large bell pepper, seeds and ribs removed- then sliced
  • 1 cup crumbled feta cheese
  • 1 1/2 cups halved pear or cherry tomatoes
  • 3 tablespoons red wine vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped shallots
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon chopped fresh Italian parsley
  • 2 teaspoons chopped fresh rosemary
Read the whole recipe on The Recipe Girl