Nonstick aluminum foil
1 medium sweet potato
2 tablespoons maple syrup
1 tablespoon hot pepper sauce
3 teaspoons salt-free southwest chipotle seasoning, divided
1 pork tenderloin (about 1 lb)
1 (15-oz) can low-sodium chickpeas (garbanzos), drained
1 (8.5-oz) pouch precooked quinoa/brown rice blend
1 (8-oz) can pineapple tidbits in juice, undrained
3 tablespoons lemon hummus
1 tablespoon plain nonfat Greek yogurt
2 cups baby kale salad blend, coarsely chopped
1/2 cup diced pimientos, drained
- Preheat oven to 425°F. Line two baking sheets with foil.
- Peel potato and cut into 1/2-inch cubes.
- Combine maple syrup, hot sauce, and 2 teaspoons seasoning. Coat potatoes with 2 tablespoons of the mixture and place on first baking sheet. Coat pork with remaining 1 1/2 tablespoons of the mixture; place on second baking sheet (wash hands).
- Coat chickpeas with remaining 1 teaspoon seasoning; place on baking sheet with potatoes. Place both baking sheets in oven; bake 18–22 minutes or until pork is 145°F, potatoes are tender, and chickpeas are crisp.
- Let pork stand 5 minutes to rest. Prepare rice following package instructions. Drain pineapple (reserving 2 tablespoons juice); whisk hummus, yogurt, and juice (or water) until blended. Cut pork into bite-size pieces. Chop salad greens.
- Assemble bowls by placing about 1/2 cup rice in center of each bowl. Arrange the following in small piles around the rice: pimientos, potatoes, chickpeas, pineapple, and pork. Top rice with salad greens; drizzle hummus dressing evenly over bowls. Serve.
Amount per 1/4 recipe serving: Calories 420, Total Fat 8.00g, Sat Fat 2.00g, Trans Fat 0.00g, Chol 60mg, Sodium 420mg, Total Carb 56g, Fiber 8.00g, Sugars 18g, Protein 30g, Calc 8%, Vit A 220%, Vit C 60%, Iron 30%