• 2 teaspoons chopped fresh rosemary,
  • 1 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,
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Roasted Pork Protein Bowls with Rosemary Vinaigrette

MAIN DISH

Roasted Pork Protein Bowls with Rosemary Vinaigrette

Instructions

1. Divide all of the "bowl" ingredients between four bowls.

2. Add red and white wine vinegar, shallots, olive oil, parsley and rosemary into a small bowl. Whisk together and then drizzle over each of the protein bowls. Serve immediately and enjoy!